Creating Nashville Hot Chicken Tenders is a straightforward process if you follow these steps:

1. Marinate Chicken: In a bowl, combine buttermilk and hot sauce. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes.

2. Prepare the Dredging Station: In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Heat the Oil: In a large skillet, add enough oil to cover the bottom (about 1 inch deep). Heat over medium heat until hot (around 350°F or 175°C).

4. Bread the Chicken: Remove chicken from the marinade and let excess buttermilk drip off. Dredge each tender in the flour mixture, ensuring it’s well coated. Shake off excess flour.

5. Fry the Chicken: Carefully place the breaded chicken tenders in the hot oil. Fry in batches (do not overcrowd) for about 6-8 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

6. Drain the Chicken: Once cooked, transfer the tenders to a paper towel-lined plate to drain excess oil.

7. Prepare the Spice Sauce: In a small saucepan over low heat, melt the butter. Stir in cayenne pepper, brown sugar, paprika, and garlic powder until well combined.

8. Coat the Chicken: Brush the spice sauce generously over the hot chicken tenders, ensuring they are fully coated for maximum flavor.

9. Let Rest: Allow the coated tenders to rest for about 10-15 minutes before serving, allowing the flavors to meld.