1In a bowl mix together the chicken tenderloins, buttermilk and hot sauce. Cover and refrigerate for 30 mins.
2Fry chicken the way you like or bake if you prefer.
Salt and pepper the cooked chicken (opional) and keep warm.
3To make the glaze.
In a sauce pan melt butter. Add honey, ground mustard rice vinegar and grey poupon. Whisk together and let simmer for a minute. Taste and add more mustard or grey poupon if you like. Simmer for another minute.
4Arrange chicken on to a platter or plate. Spoon glaze over chicken and turn over and spoon glaze on the other side.