Preparing the Chicken Tenders:

1. Set up the breading station: Arrange three shallow bowls. In the first bowl, mix the flour with garlic powder, onion powder, smoked paprika, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.
2. Prepare the chicken: Pat the chicken tenders dry with paper towels. This helps the breading adhere better.
3. Coat the chicken: Dredge each chicken tender in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, and then coat it with breadcrumbs, pressing gently to ensure the breadcrumbs stick.
4. Heat the oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the tenders: Carefully place the breaded chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Making the Honey Mustard Sauce:

1. Combine ingredients: In a small bowl, whisk together the honey, Dijon mustard, mayonnaise, and lemon juice until smooth.
2. Season the sauce: Add salt and pepper to taste, adjusting the flavor as desired.