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Ingredients
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Breading station
Wet mix
Chicken
For frying
To serve (optional)
Method
Prep the chicken
Trim and season
Pat the 2 chicken tenderloins dry with paper towels. If any are thick, butterfly or flatten gently with the palm of your hand to an even thickness (about 1/2 inch). Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; set on a plate while you prepare the breading station.
Breading station
Set up three shallow bowls or plates: Bowl 1 - 1 cup flour. Bowl 2 (wet) - whisk 2 eggs with 1/4 cup buttermilk and 1 tsp hot sauce (optional) until smooth. Bowl 3 - combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper; mix well.
Dredge each seasoned tender: first coat lightly and completely in flour, shaking off excess; then dip into the egg-buttermilk mixture, allowing excess to drip off; finally press evenly into the breadcrumb mixture so the surface is well coated. For extra-crispy results, repeat the egg and breadcrumb step for a double coating. Place breaded tenders on a wire rack or plate while you heat the oil.
Frying
Heat about 1 cup neutral oil in a heavy skillet (cast iron or stainless) over medium-high heat until it reaches 350°F (175°C) or until a breadcrumb dropped in sizzles and browns in ~45 seconds. There should be about 1/4 to 1/2 inch oil depth — enough to shallow-fry and crisp the tenders.
Carefully add the breaded tenders to the hot oil, leaving space between them. Fry for 3 to 4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so the coating browns but does not burn.
Transfer cooked tenders to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Let rest 2 minutes before serving to allow juices to redistribute and coating to crisp.
Serve
Serve the 2 chicken tenders hot with lemon wedges and 1/4 cup dipping sauce on the side. If preparing ahead, keep warm in a 200°F (95°C) oven on a rack for up to 20 minutes to maintain crispness.