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Ingredients
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For the chicken
For the breading
For frying
To finish (optional)
Method
For the chicken
Trim and brine
Pat the 2 chicken tenders dry with paper towels. If any are very thick, butterfly or gently pound them to an even thickness of about 1/2 inch so they cook evenly.
In a small bowl, whisk together 1/2 cup buttermilk, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp hot sauce (if using). Submerge the tenders in the buttermilk mixture, cover and refrigerate for 20–30 minutes. This tenderizes and flavors the meat.
For the breading
While the chicken marinates, combine 3/4 cup all-purpose flour and 1/4 cup cornstarch in a shallow bowl or dish.
Add 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp cayenne (if using). Whisk thoroughly so the spices are evenly distributed.
Set up a dredging station: the spiced flour mixture in one dish and the buttermilk-marinated tenders next to it. Reserve any remaining buttermilk in case you need to moisten the tenders to get the breading to stick.
Working one at a time, lift a tender from the buttermilk allowing excess to drip off, then press and turn it firmly in the flour mixture so it is well coated. Shake off excess and set on a plate. For extra-crisp coating, dip the coated tender back into the buttermilk briefly and coat again in the flour mixture for a double dredge.
For frying
Pour about 1 cup of vegetable oil into a heavy skillet (cast iron recommended) — enough to give roughly 1/3 to 1/2 inch depth. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or until a pinch of flour sizzles and browns slowly.
Carefully place the breaded tenders in the hot oil, leaving space; you will likely fry both at once in a suitably sized pan. Fry 2–3 minutes per side, turning once, until the coating is deep golden brown and the internal temperature of the thickest part reaches 165°F (74°C). Adjust heat as necessary to prevent burning; maintain roughly 325–350°F while cooking.
Using tongs, transfer the cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2–3 minutes to finish cooking and to keep the coating crispy.
To finish
Serve the two chicken tenders hot with lemon wedges and 1/4 cup dipping sauce of your choice on the side.
If desired, sprinkle a light pinch of flaky salt on the tenders immediately after frying for extra seasoning.