In a large bowl, combine buttermilk and hot sauce. Add chicken tenderloins, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

In a shallow dish, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using).

Remove chicken tenders from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, pressing to coat thoroughly. Shake off any excess flour. Place breaded tenders on a wire rack.

Preheat air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.

Place breaded chicken tenders in a single layer in the air fryer basket, ensuring not to overcrowd. Lightly spray the tops of the chicken with cooking spray.

Air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Cook in batches if necessary.

In a medium bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.

Add coleslaw mix and toss until well coated. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

In a small saucepan, combine yellow mustard, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, garlic powder, cayenne pepper (if using), and salt.

Bring to a gentle simmer over medium-low heat, whisking frequently. Cook for 5-7 minutes, or until slightly thickened. Remove from heat and set aside. (If using store-bought, skip this step).

While chicken is cooking, lightly toast hot dog buns. This can be done in a dry pan, toaster, or under a broiler.

Place 2-3 cooked chicken tenders (depending on size) into each toasted hot dog bun.

Top generously with Carolina Gold Slaw.

Drizzle with Carolina Gold BBQ Sauce. Add pickle slices if desired. Serve immediately.