In a bowl combine the buttermilk, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce (if using). Add the chicken strips, cover, and refrigerate 30 minutes to 2 hours. If short on time, proceed immediately with dredging.

Set up dredging station

In one shallow dish whisk together flour, cornstarch, remaining salt (1/2 tsp), remaining black pepper (1/4 tsp), garlic powder, onion powder, and smoked paprika. In a second shallow bowl beat the eggs (if you used buttermilk for marinating, whisk eggs with 2 tbsp buttermilk). In a third shallow bowl combine panko, crushed crackers, Parmesan, and 1/2 tsp additional salt.

Dredge the tenders

Working with one piece at a time: lightly coat the chicken in the seasoned flour mixture, shake off excess, dip into the egg mixture ensuring full coverage, then press firmly into the panko mixture so breadcrumbs adhere. Place coated tenders on a wire rack set over a sheet pan. Let rest 10 minutes to set the breading.

Frying / Finishing

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat oil until a small breadcrumb sizzles and gently floats. Use enough oil so tenders can be shallow-fried with about 1/2–1 inch oil depth or deep-fried depending on your pan.

Carefully add 2–3 tenders to the oil without crowding the pan. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Times vary with thickness; aim for even golden color.

Remove tenders to a wire rack set over a sheet pan to drain. If desired, immediately brush each tender lightly with melted butter for shine and flavor.

Keep finished tenders warm in a 200°F (95°C) oven while you fry remaining batches.

Sides & Plating

Arrange 6 tenders on a serving plate with carrot and celery sticks on the side (about 3/4 cup each total).

Serve with small rameons or cups containing ranch and bleu cheese dressings. Let the guest choose; provide both if desired.

Optionally serve lemon wedges and extra hot sauce on the side.