In a large bowl or heavy-duty resealable plastic bag, mix together the buttermilk, cocoa powder, salt, pepper, cayenne pepper, and garlic.
Add chicken tenders, and make sure they are submerged. Cover and refrigerate for at least 12 hours, up to 48 hours.
Make the Dry Batter
In another large bowl, mix together the flour, cornstarch, cocoa powder, salt, pepper, cinnamon, nutmeg, and cayenne pepper.
Fry the Chicken
Remove the chicken from the brine, and dredge the chicken in the flour mixture. Shake off any excess.
Heat the oil in a heavy-bottomed dutch oven or electric deep fryer to 350°F. Add chicken to the oil in batches, and cook for 6 to 7 minutes, turning occasionally, until the tenders are cooked through. Drain off excess oil by laying chocolate fried chicken on a paper-towel-lined plate.
Make the Tabasco Honey
Mix together honey and tabasco, until combined.
Serve with warm chocolate fried chicken.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/chocolate-fried-chicken/