Pat the chicken tenders dry with paper towels. This helps the coating stick and the crust stay crisp.

In a shallow bowl, whisk together the buttermilk and hot sauce. Add the chicken tenders, making sure they’re fully submerged. Let them marinate for 15 minutes if you’ve got time, or 30 if you’re early. The tang from the buttermilk will help keep the meat juicy.

While the chicken rests, set up your dredging station. In one bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, you can beat the eggs if you’re using them for extra adhesion, but for this recipe the buttermilk soak plus flour mix does the job well.

Heat the oil in a deep skillet or Dutch oven to about 350°F (175°C). A thermometer is your friend here.

Remove the tenders from the buttermilk, letting the excess drip off. Dredge in the flour mixture, pressing gently to coat evenly. Shake off any excess.

Carefully add the coated tenders to the hot oil. Don’t crowd the pan; fry in batches if needed.

Fry for about 4–5 minutes per side, or until the coating is deeply golden and the internal temperature reaches 165°F (74°C).

Transfer to a rack or paper towels to drain briefly. If you want extra crispiness, re-crisp them in a hot oven (425°F / 220°C) for 5 minutes after frying.

Serve hot with your favorite dipping sauces—honey mustard, ranch, or a smoky barbecue sauce all pair nicely with these.