Prepare the Chicken:

• In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
• In another shallow bowl, pour the buttermilk.
• In a third shallow bowl, place the panko breadcrumbs.

Coat the Chicken:

• Dip each chicken tender into the flour mixture, coating it evenly.
• Next, dip the coated chicken into the buttermilk, and then coat it in the panko breadcrumbs, pressing gently to adhere.

Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.
• Once the oil is hot, add the chicken tenders in batches, cooking for about 3-4 minutes per side, until golden brown and cooked through.
• Transfer the cooked chicken tenders to a paper towel-lined plate to drain excess oil.

Make the Honey Butter Garlic Sauce:

• In a separate small pan, melt the butter over medium heat.
• Add the minced garlic and cook for 1-2 minutes, until fragrant.
• Stir in the honey, soy sauce (if using), and crushed red pepper flakes (if using).
• Cook for another 2-3 minutes until the sauce thickens slightly.

Coat the Chicken in the Sauce:

• Once all the chicken tenders are cooked, drizzle the honey butter garlic sauce over the tenders, or toss the tenders in the sauce to coat evenly.

Serve:

• Serve the chicken tenders immediately with your favorite dipping sauce or side dishes. Enjoy!