In a large bowl, whisk flour, cornstarch, salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder.
In a separate large bowl, whisk buttermilk and hot sauce. Set aside.
Dip each chicken piece into flour mixture, then into buttermilk, then back into flour. Thoroughly coat each piece. Once finished coating chicken, and let it sit on a baking sheet for 15-20 minutes, until coating has set.
While coating sets, add 2 inches vegetable oil to a heavy bottom skillet or pot. Set to medium-high heat.
Flick a bit of flour into the oil. If it begins to sizzle and fry golden brown, the oil is ready.
Carefully drop in 4 tenders at a time. Fry about 2-3 minutes on each side. Do not overcrowd the pan.
Use tongs to remove chicken from oil. Place on paper towels or a wire rack to drain.
For the Nashville Hot Coating:
Once chicken is fried, whisk 1 cup of the frying oil you used to fry the chicken, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until well blended.
Brush the mixture all over the hot chicken tenders.
To serve, place hot chicken over white bread. Serve with pickles on toothpicks.