Marinate the Chicken:
Slice the chicken breasts into 4 tenders each and place them in a bowl with milk, lemon juice, 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon paprika, and hot sauce. Cover and refrigerate for 30 minutes to 3 hours (or overnight for extra flavor).

Prepare the Breading:
In one bowl, whisk the eggs. In a separate bowl, combine the flour with the remaining lemon pepper, garlic powder, paprika, and baking powder.

Bread the Chicken:
Coat each chicken tender first in the flour mixture, then dip in the beaten eggs, and coat again in the flour mixture. Gently shake off the excess flour and place the coated chicken on a baking sheet.

Fry the Chicken:
Heat about 2 inches of vegetable oil in a large deep pan over medium-high heat to reach 350°F. Fry the chicken tenders in small batches for 5-7 minutes, or until golden brown. Remove from the oil and set aside to rest.

Make the Honey Lemon Pepper Sauce:
In a small saucepan, melt the butter over medium heat. Add the honey and stir in the lemon pepper seasoning, lemon zest, and minced garlic. Bring to a gentle boil, then remove from heat.

Coat the Chicken with Sauce:
Place the fried chicken tenders in a large bowl and pour the honey butter sauce over them. Toss to coat evenly. Alternatively, you can serve the sauce in small bowls for dipping.

Serve:
Serve the honey lemon pepper chicken tenders immediately. Enjoy!