At least one hour or up to 8 hours before, marinate your chicken by adding the chicken and the buttermilk into a large bowl or a Ziploc bag and place them in the fridge.

When you are ready to fix the chicken, start preheating the oil. You will want to add enough oil in your skillet to cover the tenders. Heat the oil up to 350 degrees. This will take anywhere from 10 - 15 minutes to get it to the correct temp.

Next, prepare your dredge system. You will need three large bowls or dishes for the dipping system. You will add the beaten egg into one, the flour in another, and all of the seasonings and coating in another.

Remove your chicken from the fridge and trim the chicken as needed. If you need to cut the breast into strips, cut against the grain and remove all of the fat and tendons. If you are using already cut tenderloins, also remove the tendons and the fat.

Next, start the dredging system. Dip into the flour, the egg, then the breading.

Then add the chicken into the hot oil. I use tongs when I put the chicken into the oil.

You will cook the chicken for approximately 8 - 10 minutes OR until the chicken reaches 165 degrees.

Once your chicken is done, remove it from the oil and place it on paper towels on top of a wire rack and baking sheet. That way the excess oil can drain off.

When you've fried all of the chicken, serve up with your favorite dip!

Enjoy!