Place the chicken tenderloins in a large bowl and pour the buttermilk over them; stir to coat. Refrigerate while you prepare the coating and hot honey.
In a shallow dish combine the flour, paprika, salt, and ground black pepper; mix until evenly distributed.
In a small bowl whisk together the honey, hot sauce, and red pepper flakes; taste and adjust heat if desired, then set aside.
Remove a few chicken pieces from the buttermilk and dredge them in the flour mixture, coating all sides. Repeat until all tenders are coated.
Heat the oil in a large skillet over medium heat until shimmering. Add chicken tenders in a single layer without crowding the pan; cook in batches if necessary.
Cook the tenders 3–4 minutes on the first side, then flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C). Reduce heat to medium-low if the exterior is browning too quickly.
Transfer cooked tenders to a paper towel–lined plate to drain. Repeat frying remaining tenders, adding more oil if the skillet becomes dry.
Arrange the cooked tenders on a serving platter and drizzle the prepared hot honey evenly over them, or serve the hot honey on the side for guests to add their own.
