Trim the chicken breasts of any fat and slice each breast into 5 evenly sized strips (about 4–5 oz total per two breasts to yield five tenders). Pat strips dry with paper towels.

Marinate

In a shallow bowl or zip-top bag, combine buttermilk, 2 tablespoons hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Add chicken strips, ensuring they are fully submerged. Refrigerate and marinate for at least 1 hour or up to 4 hours (longer for more tender, flavorful results).

Set up dredging stations

In a shallow dish whisk together flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder and dried oregano. In a second shallow bowl whisk eggs and milk until combined. Set a wire rack over a baking sheet for finished tenders.

Bread the chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, then dip into the egg wash, then return to the flour mixture for a second coating, pressing the flour onto the surface to create a thick crust. Place coated tenders on the wire rack. Repeat until all pieces are coated.

Heat oil

Pour vegetable oil into a heavy skillet (cast-iron or deep skillet) to a depth of about 1/2 inch, or heat oil in a deep fryer to 350°F (175°C). Heat over medium-high until oil reaches 350°F (use a thermometer) or small piece of bread sizzles and browns in about 45–60 seconds.

Fry the tenders

Working in batches to avoid crowding, carefully add breaded tenders to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown, crisp, and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer cooked tenders to the wire rack to drain and keep warm in a low oven (200°F / 95°C) if needed.

Optional double-dip for extra crispiness

For an extra-crispy, restaurant-style crust: after the first fry, remove tenders and let rest 2–3 minutes; then quickly re-dip in egg wash and flour mixture and fry again for 1–2 minutes until deeply golden. This step is optional.

Hot 'n Spicy Dipping Sauce (in-house style)

While the chicken fries, whisk together mayonnaise, 2 tablespoons hot sauce, honey, apple cider vinegar, smoked paprika, garlic powder, 1/4 tsp salt, and lemon juice in a small bowl until smooth and emulsified. Taste and adjust heat or sweetness by adding more hot sauce or honey as desired. Refrigerate until ready to serve.

Garnish & Serving

Arrange five hot 'n spicy tenders on a plate with a small ramekin of the dipping sauce. Garnish with chopped parsley and lemon wedges. Serve immediately while hot and crispy.