Line a baking sheet with low sides with paper towels and top with a wire rack.

In a small mixing bowl combine the cayenne pepper, brown sugar, chili powder, paprika, garlic powder, kosher salt and pepper.

In another bowl, combine the flour and 2 Tablespoons of the spice mixture; set aside.

Rub both sides of the chicken tenders with the remaining spice mixture, coating the chicken pieces.

Transfer the chicken to a shallow bowl and pour the buttermilk and hot sauce over the chicken, mix well and marinate for at least 30 minutes or up to 4 hours. If marinating for longer than 30 minutes, cover the bowl with plastic wrap and refrigerate.

Heat the oil over medium-high heat in a large skillet with deep sides.

Remove each chicken tender from the marinade and coat with the reserved flour mixture.

Let the chicken stand for another 5 minutes.

Remove the chicken from the oil and transfer to the prepared wire rack so any excess oil can drain off.

In a small mixing bowl combine the melted butter, honey, paprika, garlic powder, kosher salt and pepper, stirring until blended.

Brush the glaze over the hot chicken and serve.