Step 1: In a large bowl or glass container, whisk together the buttermilk, hot sauce, and 1 teaspoon of the salt. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Step 2: In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
Step 3: Drizzle 2-3 tablespoons of the buttermilk marinade into the flour mixture and toss with a fork to create small crumbles.
Step 4: One at a time, remove a chicken tender from the buttermilk, let the excess drip off, and coat it thoroughly in the flour mixture, pressing down to adhere. Place the coated chicken on a wire rack.
Step 5: Heat 1 inch of oil in a large skillet to 350°F (175°C).
Step 6: Carefully fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Step 7: Remove the chicken and place on a clean wire rack to drain and rest for 5 minutes before serving.