In medium bowl, combine garlic, salt, 2 tbs of hot sauce and 2 cups of the buttermilk. Whisk until salt is dissolved. Add the chicken tenders and stir well to coat with the marinade. Cover and refrigerate for at least an hour (longer the better).
When ready to cook, heat oven to 425 degrees. Spray a baking sheet with oil.
In shallow bowl, combine breadcrumbs and panko. In another bowl, combine mayo, remaining 6 tbs of buttermilk, blue cheese and lemon juice. Whisk well and put in small bowls for dipping. Put remaining hot sauce in a seperate dipping bowl for those so inclined.
Drain chicken in colander, but do NOT pat dry. Roll each tender in the breadcrumb mixture making sure that it's well coated. Place tenders in a single layer in baking sheet.
Bake for 10 minutes, then turn each tender over and bake for 5 minutes more. Transfer to plates and serve with dipping sauce.