Trim any excess fat from the chicken breasts. Slice each breast into 3–4 evenly sized strips (about 1 to 1 1/2 inches wide) to create tenders approximately 3–4 inches long. Pat the strips dry with paper towels.

Season and marinate

Place the chicken strips in a bowl. Sprinkle with kosher salt, black pepper, garlic powder, onion powder, and paprika. Pour the buttermilk over the seasoned chicken and toss to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and add flavor.

Breading station

Set up breading

Use three shallow bowls or plates: one for the flour mixture, one for the wet dip, and one for the breadcrumbs. In the first bowl combine flour and cornstarch. In the second bowl whisk the egg with milk (or water) until combined. In the third bowl mix breadcrumbs with salt, pepper, cayenne (if using), and dried oregano.

Bread the tenders

Working one piece at a time, remove a chicken strip from the buttermilk (allow excess to drip off). Dredge first in the flour mixture, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture, coating thoroughly. For an extra-crispy crust, repeat the egg wash and breadcrumb step a second time. Place breaded tenders on a wire rack while you finish the rest.

For frying

Heat oil

Pour oil into a large skillet or sauté pan to a depth of about 1/3 to 1/2 inch (roughly 0.5–0.75 cup depending on pan size). Heat over medium-high until it registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns in about 30 seconds.

Fry tenders

Working in batches (don’t crowd the pan), gently add breaded tenders to the hot oil. Fry for 2.5–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent excessive browning. Transfer cooked tenders to a wire rack set over a baking sheet or paper towel-lined plate to drain.

Finish

If desired, while still hot sprinkle with a little finishing salt. Let tenders rest 2 minutes before serving to finish cooking and settle the crust.

Serving

Serve boneless tenders hot with lemon wedges and your choice of dipping sauces (ranch, honey mustard, BBQ, or buffalo). Leftover tenders keep in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.