Step 1

In large bowl, submerge chicken in buttermilk, cover and refrigerate for at least 2 hours or up to 8 hours.

Step 2

In large zip-top bag, combine cereal, flour, seasoned salt, paprika, pepper and garlic powder. Drizzle in milk and mix well. Little clumps will appear.

Step 3

Using tongs, lift chicken out of buttermilk, letting excess drip back into the bowl, then place in bag of seasoned flour, thoroughly coating each piece of chicken. Transfer to large rimmed baking sheet and repeat with remaining chicken. Let sit until the coating has set, 10 to 15 minutes.

Step 4

Preheat the air-fryer to 400 F. Spray both sides of tenders with nonstick cooking spray. Place in a single layer in the air-fryer and cook for 7 to 8 minutes. Transfer to clean large rimmed baking sheet and repeat with remaining chicken.

Step 5

In a small saucepan set over medium heat, combine hot sauce, honey and butter. Stir to combine and cook until the butter has melted.

Step 6

Transfer the fried chicken to a large bowl and toss with half the sauce until completely coated. Serve immediately.