For the Marinade
2 pounds chicken tenderloins
1 cup buttermilk
2 teaspoons salt
1/2teaspoon cayenne pepper
2 teaspoon garlic powder
3 teaspoon paprika
1/2 white pepper

For the Breading
1-1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk

For Cooking
3-4 cups vegetable oil, for cooking

Let chicken marinate overnight.

Add a little buttermilk to the breading mixture. Use your finger to make the breading have little bits. Breading should be kinda lumpy. That gives them
chunky crunchy bits. Bread each tender, pressing it into the breading.

Let the breaded chx sit for a few minutes on a rack, like 10-15 minutes.

Fry in oil until done, test a bit based on the size of the tenders. as you fry them, add them to a 300 deg oven to keep warm and finish off. Fry 3-5 min? Inside of tender should be 160 deg.