Step 1

Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.

Step 2

While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.

Step 3

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 4

Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.

Step 5

Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.