Whisk together 2 cups buttermilk and 2 tablespoons of honey. Pour over chicken, cover, and leave in the refrigerator 4 hours to overnight. Before cooking, drain brine (do not rinse or pat dry) and bring chicken to room temperature.

In a shallow bowl, combine flour, baking powder, salt, and peppers. Mix.

In a second (deeper) bowl, combine remaining buttermilk and honey.

Pour 1 1/2 to 2 inches of oil in deep sided skillet and heat on medium-high heat.

One at a time, dredge chicken tenders in dry mixture. Shake off excess and coat in milk mixture. Repeat (dredge each piece twice). Place coated pieces on a clean plate.

When a flick of flour in the skillet sizzles, oil is ready.

Depending on size of skillet, cook four of five pieces at a time. Cover. With tongs, turn tenders twice every three or four minutes until brown and crispy and internal temperature reaches 165 degrees.

Remove and drain on wire rack.