• Cut the chicken tenders into 1" chunks and set aside.
• Combine the flour, paprika, cayenne pepper, and salt in a large bowl.
• Separately, mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave in 20 second increments until the butter is fully melted. Mix well. Set aside.
• Put the nuggets into the flour mixture. Coat well and shake off excess.
• Dip the dredged nugget into mixture of butter and hot sauce.
• Then finish by dropping again into flour mixture.
• Place all the nuggets on a rack on a baking tray and put in the refrigerator for 60 to 90 minutes. (This will help the breading to adhere to the nuggets better.)
• Heat oil in a dutch oven to 375°F
• Fry them for 3 to 5 minutes.
• Remove the nuggets from the oil to the rack to drain.
• After a draining for a minute or two. Move to the baking tray and cook in a 350 degree oven for 10 minutes.

The Coating

• While the nuggets are baking, combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
• Heat until the butter is melted and the ingredients are well blended.
• Place the cooked nuggets in the sauce and serve.