Step 1

In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken tenders, ensuring they’re fully submerged in the buttermilk mixture.

Step 2

Cover and refrigerate for at least 2 hours or overnight for the best results.

Step 3

In another large bowl or shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, black pepper, and baking powder.

Step 4

Pour vegetable oil into a large, heavy skillet or Dutch oven until it’s about 2-3 inches deep. Heat the oil over medium-high heat to 350 degrees Fahrenheit. Use a thermometer to keep the temperature steady while frying.

Step 5

Remove the chicken from the marinade, allowing the excess liquid to drip off. Dredge each piece of chicken in the flour mixture. Press the flour onto the chicken to ensure a thick, even coating. Let the coated chicken rest on a baking sheet for about 10 minutes before frying. This helps the coating stick better.

Step 6

Carefully place the chicken tenders into the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for about 4-5 minutes per side or until the chicken is golden brown and cooked through. (Internal temperature should reach 165 degrees Fahrenheit.)

Step 7

Use a slotted spoon or tongs to remove the tenders. Place them on a wire rack set over a baking sheet to drain any excess oil.

Step 8

Serve hot with dipping sauces like honey mustard, ranch, or spicy ketchup. Enjoy!