Step 1

Place chicken tenders in a bowl and cover with buttermilk. Turn to coat each piece and let them sit in the buttermilk (refrigerated and covered) for at least 8 hours up to 24 hours.

Step 2

Put the flour in a bowl or baking pan adding in the sea salt, black pepper and paprika. Mix well.

Step 3

In another bowl add the eggs, milk (or water) and whisk until blended. This is the eggwash.

Step 4

Lift out the chicken tenders out of the bowl and allow the excess buttermilk to drain off. Pat them dry with paper towels and then place them into the seasoned flour. Make sure to completely coat the chicken with flour.

Step 5

Put the floured tenders into the eggwash and coat completely

Step 6

Add the chicken tenders back into the seasoned flour for another coat of flour.

Step 7

Completely coat the tenders and place on a dish until ready to fry.

Step 8

Heat oil in a large skillet and place half the tenders at a time into the pan (or as many that will fit. Do not overcrowd the pan)

Step 9

Fry on each side for 3-4 minutes until they are completely cooked and have good color and have reached and internal temperature of at least 165 degrees F