Pat chicken tenderloins dry with paper towels. Set up a 3-step breading station: in the first shallow dish, whisk all-purpose flour with 1/2 tsp kosher salt and black pepper. In the second dish, whisk buttermilk and egg together. In the third dish, combine panko breadcrumbs with garlic powder, smoked paprika, and remaining 1/2 tsp salt.

Dredge each chicken tender lightly in flour, dip completely into the buttermilk egg wash, and then press firmly into the panko breadcrumbs, coating all sides generously in the craggy crumbs.

Heat 1/4 inch of oil in a large 12-inch cast iron skillet over medium-high heat until shimmering (360°F / 180°C). Working in batches to avoid crowding, fry chicken tenders for 3 to 4 minutes per side until deeply golden brown, shattered-crispy, and cooked through (165°F internal temperature). Transfer to a wire rack set over a baking sheet to keep perfectly crisp.

Wipe out any excess frying oil from the skillet. Reduce heat to medium-low and melt 5 tablespoons of butter. Add minced garlic and sauté for 60 seconds until fragrant and golden (do not scorch). Stir in the pure honey, low-sodium soy sauce, and fresh lemon juice. Simmer gently for 2 minutes until glossy and bubbling with thick foam.

Add the crispy chicken tenders into the bubbling honey butter glaze, or use tongs to toss each tender quickly so every craggy panko pocket is coated in sweet, garlicky caramel while staying shatteringly crisp.

Transfer immediately to a warm serving platter, spoon extra glaze on top, and scatter with sliced green scallions and toasted white sesame seeds. Serve immediately with extra honey garlic dipping sauce and fresh lemon wedges!