In a medium-sized bowl add the flour, baking powder, salt, pepper, and garlic powder, mix together well and set aside. In another medium-sized bowl add the buttermilk, egg, and hot sauce, whisk together until fully combined.
Place about 3 inches of oil into a heavy bottom skillet with deep sides, I also like to use a dutch oven for this. Bring the oil up to temperature over medium-low heat. Oil temperature should be around 325°F.
While the oil is heating, dredge the chicken tenders by placing the tenders one at a time into the flour mixture. Coat the tender well, shake off any excess flour. Dip the tender into the buttermilk mixture, allowing any excess to drip off. Place the tender back into the flour mixture and coat well, pat the flour down onto the tender to form a good crust.
Once the oil is ready, carefully place the tenders into the hot oil, do not crowd the pan, you will have to do this in batches. Cook for 3-5 minutes on each side, until the internal temperature reaches 165°F and they are golden brown and crispy. Place on a wire rack while you fry the rest of the tenders.