In a bowl, whisk together buttermilk, egg, and hot sauce. Add the chicken tenders, cover, and refrigerate 30 minutes to 2 hours (30 minutes is fine for quick service).

Prepare dredge

In a shallow dish combine flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne. Mix well so seasoning is even.

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in 10–15 seconds.

Dredge and fry

Working one at a time, lift tenders from the buttermilk, let excess drip off, then press into the flour mixture to coat thoroughly. Shake off excess and set on a rack. Fry 3–4 tenders at a time (do not crowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if making ahead.

Finish

Season fried tenders lightly with a pinch of salt as they come out. Let rest 3 minutes before serving to ensure juices redistribute.

Tangy BBQ Sauce

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and 1/4 tsp salt in a small saucepan. Bring to a gentle simmer over medium heat, stir until sugar dissolves, then reduce heat and simmer 3–4 minutes until slightly thickened. Taste and adjust salt or sugar. Keep warm or cool and serve room temperature.

Honey Mustard Sauce

Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and 1/8 tsp salt until smooth. Taste and adjust sweetness or acidity. Refrigerate until serving.

Coleslaw

In a bowl combine shredded cabbage and grated carrot. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Chill at least 15 minutes to let flavors meld; stir again before serving.

Macaroni Salad

Cook elbow macaroni in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking; drain well. In a mixing bowl combine mayonnaise, diced celery, diced red onion, sweet pickle relish, yellow mustard, salt, and pepper. Add cooled macaroni and toss to coat. Chill at least 30 minutes before serving.

Pickles & Assembly

Arrange 3–4 fried tenders per plate with a scoop of coleslaw and a scoop of macaroni salad. Add 2–3 dill pickle slices and lemon wedge and sprinkle parsley if using. Serve with Tangy BBQ and Honey Mustard sauces on the side for dipping.