Slice the chicken breasts into four tenders each and place them in a bowl with milk, lemon juice 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon paprika and hot sauce mixed together and cover in the refrigerator for 30 minutes to 3 hours. (You can even let it soak overnight!)

Prepare two bowls: one with beaten eggs and the other with a mixture of flour and remaining spices.

Coat each chicken piece first in the flour mixture, then dip in the eggs, and coat again in the flour mixture.

Gently remove excess flour and arrange the coated chicken on a baking sheet.

Repeat the process for all the pieces.

Heat about two inches of oil in a large deep pan over medium-high heat to reach 350 degrees.

Fry the chicken in small batches for 5-7 minutes or until they turn a golden brown color then set them aside to rest while making sauce

Sauce:

In a small saucepan over medium heat, melt the butter. Once fully melted, add the honey. Stir in the lemon pepper seasoning, lemon zest, and minced garlic. Mix well and bring the mixture to a gentle boil, then remove from heat.

Put the chicken tenders in a large bowl and pour the honey butter sauce over them, tossing to coat evenly. Alternatively, you can serve the sauce in small bowls for dipping. Serve the lemon pepper chicken tenders immediately. Enjoy!