Pat chicken tenders completely dry with paper towels. In a large bowl, whisk together flour, garlic powder, paprika, 1/2 teaspoon salt, and pepper. Toss the tenders in the flour mixture until evenly coated, shaking off excess.

Pour buttermilk over the floured tenders and toss until a thick, shaggy coating forms. The mixture should look messy and clumpy - this creates the crispy texture. Let sit 5 minutes while you preheat the air fryer.

Preheat air fryer to 400°F. Arrange tenders in a single layer with space between them (work in batches if needed). Lightly spray with oil. Air fry for 6 minutes, flip, spray again, and cook 5-6 more minutes until deeply golden and internal temperature reaches 165°F.

While chicken cooks, melt butter in a small saucepan over medium-low heat. Whisk in hot sauce, honey if using, and remaining 1/4 teaspoon salt. Simmer 2 minutes until slightly thickened. Remove from heat.

Toss hot tenders in the buffalo sauce until fully coated, or serve sauce on the side for dipping. Serve right away with celery sticks and blue cheese or ranch dressing.