Whisk the buttermilk, hot sauce, garlic powder, salt, and pepper in a bowl, add the chicken tenders, and marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Whisk all the coating ingredients in a shallow dish. Drizzle in 3 tablespoons of the buttermilk marinade and toss with your fingers until shaggy clumps form. Those clumps become the extra crunchy craggy bits.
Heat 2 inches of oil in a heavy pot to 350°F.
Press each tender firmly into the flour mixture, coating both sides in a thick layer, and rest them on a rack for 5 minutes so the coating sticks.
Fry in batches for 5-6 minutes, turning once, until deep golden and the internal temperature reaches 165°F. Keep the oil between 325-350°F.
Drain on a wire rack, sprinkle with a pinch of salt right away, and rest for 5 minutes before serving.
