Place chicken tenders in buttermilk & rosemary and refrigerate overnight.
Remove chicken from buttermilk, pat dry and set aside. Discard buttermilk.
In a food processor, pulse both breadcrumbs together until uniform in consistency.
In three separate bowls, set up breading station: In the first bowl - flour, salt, pepper and paprika. In the second bowl - eggs and in the last bowl – the breadcrumbs.
Whisk the ingredients together in the first bowl and then dip the chicken tenders into the flour mixture. Shake off any excess flour, then dip in egg and lastly in the breadcrumb mixture.
Lay on a cooling rack set inside of a baking sheet and refrigerate for at least 2 hours or overnight before frying. This helps the coating to set.
Heat oil over medium – high heat. Fry each tender for 3 to 4 minutes per side, until deep golden brown and crispy. Drain on paper towels.
In a small saucepan, combine honey and chilies over low heat. Let it barely come to a simmer, you do not want it to boil. Let chilies infuse honey for about one hour, then remove chili peppers if desired. Drizzle spicy honey over chicken tenders for sweet heat.