In a bowl, combine the chicken tenderloins with the buttermilk and hot sauce if using. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if available. Set out two shallow bowls: one for flour and the other for panko mixture.

In the second bowl, mix the panko, Parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper.

Remove each tenderloin from the buttermilk and let the excess drip off. Dredge each piece in flour, then press it firmly into the panko mixture until fully coated.

Place the breaded tenders on the prepared baking sheet with space between them. Spray both sides generously with olive oil spray.

Bake the tenders for 12 minutes, then carefully flip each one. Bake for another 10 to 13 minutes, or until deep golden brown and crisp, checking for an internal temperature of 165°F.

While the chicken bakes, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth. Serve the hot tenders in a basket lined with parchment paper along with the dip and your favorite sides.