Sprinkle the chicken tenders with kosher salt and black pepper. Let them sit at room temperature for 10 minutes.

Pour oil into a large cast-iron skillet until it reaches about 1 inch deep. Heat the oil to 350°F.

In a medium bowl, whisk the egg whites until foamy. Add the chicken tenders and toss to coat.

In a shallow dish, combine the flour, panko breadcrumbs, seasoned salt, and onion powder.

Remove the chicken from the egg whites, allowing any excess to drip off. Coat each tender in the flour mixture until evenly covered.

Carefully place the chicken into the hot oil. Fry for 5 to 7 minutes, or until golden brown and the internal temperature reaches 165°F. Work in batches if needed.

Transfer the cooked chicken to a paper towel-lined plate to drain.

Preheat the broiler and position the oven rack about 6 inches below the heat source.

Sprinkle about 2 tablespoons of shredded cheddar cheese inside each hot dog bun. Add one slice of cooked bacon to each bun.

Place the buns on a baking sheet and broil for 1 to 2 minutes, or until the cheese has melted.

Spread about 1/2 tablespoon of mayonnaise inside each bun.

Place one crispy chicken tender in each bun and drizzle with honey mustard.

Serve immediately.