Trim any excess fat from the chicken breasts and slice each breast into 3–4 evenly sized tenders (about 4 total tenders per pound). Aim for uniform thickness so they cook evenly.

Season the chicken pieces lightly with 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika and place in a shallow bowl.

Pour 1/2 cup buttermilk over the chicken. Add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Breading Station

Set up three shallow bowls/plates: bowl 1 for flour mix, bowl 2 for egg wash, bowl 3 for crumb mix.

In bowl 1 combine 3 tbs all-purpose flour with 1/4 tsp kosher salt and the remaining 1/2 tsp black pepper. Stir to blend.

In bowl 2 whisk 2 eggs with 2 tbs cold water until smooth.

In bowl 3 combine 1/2 cup panko breadcrumbs, 2 tbs grated Parmesan, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper and a pinch of salt. Mix well.

Working one piece at a time: dredge a marinated chicken tender in the flour, shaking off excess; dip into the egg wash, then press into the panko-Parmesan mixture to coat thoroughly. Place coated tenders on a wire rack or plate. Repeat with remaining pieces. For extra-crisp result, double-dip: return the coated tender briefly to the egg wash and crumb again.

For Frying & Finishing

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4 inch depth (adjust quantity to fit your pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Working in a single layer and not crowding the pan, fry the tenders 2–3 at a time for 3–4 minutes per side, flipping once, until golden brown and internal temperature registers 165°F (74°C). Adjust heat as needed so the exterior browns without burning before the center cooks.

Using tongs, transfer cooked tenders to a paper towel-lined plate or wire rack to drain. Lightly sprinkle with remaining 1/2 tsp kosher salt while hot, if desired.

Garnish with chopped parsley and serve with lemon wedges on the side. Let rest 2 minutes and serve warm with your choice of dipping sauce.