Place the chicken tenders in a bowl and cover with the buttermilk, salt, and seasonings. Stir and let marinate on the counter for 30 minutes to an hour or place in the refrigerator for several hours. In a shallow bowl or pie plate, combine the breading ingredients and whisk with a fork to combine. One at a time, remove a chicken tender from the buttermilk, shaking off the excess, and place in the breading, pressing down and turning to ensure an even, thick coating. Place on a sheet pan until ready to fry.
Heat about 1/2 inch of oil in a frying pan. Fry the chicken tenders in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels. Serve with waffles, garnished with green onions and drizzled with Hot Honey.
For Hot Honey, stir together the honey, sriracha, and hot water to create a thin, spicy syrup that can be drizzled over your chicken and waffles.
