For the Dressing: In a bowl, mix together 1/3 cup Honey, 1/2 cup BBQ Sauce, 1 teaspoon Apple Cider Vinegar, 1 teaspoon Dijon Mustard, 1/3 cup Mayo, and 1 tablespoon Sriracha. Set aside.
For the Chicken: In a dish, mix 1/2 cup Buttermilk, salt, and pepper to taste, and 1/3 cup of the prepared dressing. Add 1 pound Chicken Tenders/Strips to this mixture and let it rest for 15 minutes. In a separate dish, combine 1/2 cup Flour and 2 teaspoons Dan-O's Seasoning and mix well. Prepare a third dish with 2 beaten Eggs and a fourth dish with 1/2 cup Breadcrumbs.
To fry the chicken: Dip each chicken tender in the flour mixture, then in the beaten eggs, and finally coat thoroughly with the breadcrumbs. Fry the chicken in oil for 5 minutes, then flip. Continue cooking until the internal temperature reaches 165°F and the chicken is golden brown. Remove from oil, let cool slightly, and then slice.
For Assembly: Combine the Lettuce, Red Onion, Cherry Tomatoes, Avocado, and Sliced Onions. Add the sliced crispy chicken. Drizzle with the remaining dressing. Build it all and eat it!
