Step 1

Add oil to dutch oven (or other large heavy bottomed pot) and heat over MED heat to 350°F.  Line a baking sheet with a paper towel, then top with a wire cooling rack.  Set aside, near the stove.

Step 2

Slice chicken tenders lengthwise in half.

Step 3

Top another baking sheet or large plate with wax paper.  Line up 2 shallow bowls next to the wax paper lined plate.

Step 4

In one of the bowls, add the breading ingredients (flour, panko, sesame seeds, paprika, salt, garlic powder and black pepper).  Stir together.

Step 5

In the other bowl, add the eggs and buttermilk, beating together.

Step 6

Add the chicken strips, one at a time, first in the breading bowl, turning to coat all sides, then shaking off the excess.

Step 7

Next add the chicken strip to the egg mixture, turning to coat all sides, letting the excess drip off.

Step 8

Next add the chicken strip back to the breading bowl, turning and patting to coat all sides very well.

Step 9

Finally, transfer breading chicken strip to the wax paper lined baking sheet/plate. Repeat with remaining chicken pieces.

Step 10

When oil is hot and has come to the 350°F temperature, gently add a chicken strip (carefully dropping away from you), then repeat with another 4 chicken strips.

Step 11

Fry for approximately 5-6 minutes, or until golden brown and cooked through, flipping the chicken over halfway through frying so the other side can brown.

Step 12

Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining chicken strips, frying 5 strips (or less) at a time.

Step 13

Just before serving, add chicken to a large mixing bowl, drizzle with sauce and toss to combine.

Step 14

To serve, sprinkle with sesame seeds and minced parsley and serve with a small ramekin or bowl of extra sauce.