Coat the chicken in your favorite spice rub. Refrigerate it for two hours.
Heat the oil/bacon grease to 350 F in a pan with sides high enough to contain the splash from frying. Layout a plate with paper towels on it for the finished fried chicken. If you used the bacon grease, flip halfway through to brown both sides.
Whisk the buttermilk, 1 tbsp hot sauce, and the eggs in a shallow bowl. Put the flour in a second bowl and season it with some salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge it in the seasoned flour and coat it thoroughly.
Gently drop the chicken into the oil one piece at a time. Fry it until golden brown (about ten minutes). Transfer the cooked chicken to the paper towels and pat off excess oil. Or don’t. It’s your heart, not mine.
Stir the honey with remaining two tablespoons of hot sauce.
Toast the buns. Split the mayo and pickle slices over the top halves. Paint or toss the chicken tenders in the honey and hot sauce mixture. Place the chicken pieces on the sandwiches and serve with chips or fries.