In a large bowl, combine buttermilk, hot sauce, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cayenne and garlic powder.

Place chicken tenders in buttermilk mixture and toss to coat. Cover and refrigerate for 1 hour.

In a 10 inch skillet, melt 2 TBSP butter over medium high heat.

Add panko breadcrumbs to skillet and cook for 4-5 minutes, stirring frequently, until crumbs are golden brown.

Transfer toasted breadcrumbs to a shallow bowl and whisk in paprika, 1/2 tsp salt and 1/2 tsp pepper.

Preheat oven to 375°

Dredge chicken tenders in breadcrumb mixture and coat completely. Place on a baking sheet lined with parchment paper.

Pour vegetables around chicken on baking sheet.

Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°.

In a small microwaveable bowl, melt 6 TBSP butter. Stir 1/2 tsp cayenne into melted butter.

Drizzle melted butter over chicken and vegetables when you remove them from the oven