Place chicken tenders in a shallow bowl or resealable bag. Whisk together buttermilk and hot sauce, pour over chicken so pieces are fully submerged. Cover or seal and refrigerate at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Prep Breading

In a wide, shallow dish combine flour, cornstarch, 1 1/2 tsp salt, black pepper, garlic powder, onion powder, paprika and cayenne (if using). In a separate shallow bowl whisk eggs with 2 tablespoons water until smooth to make an egg wash.

Heat Oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches (about 3–4 cups depending on pan). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Breading Sequence

Working one piece at a time: remove a tender from the buttermilk, letting excess drip back into the bowl. Dredge in the seasoned flour mixture, pressing lightly to coat. Dip into the egg wash, then return to the flour mixture for a second coating. Place breaded tenders on a rack or plate while you finish the rest.

Fry

When oil reaches 350°F (175°C), carefully add 3–4 tenders to the hot oil without crowding (do not overcrowd the pan). Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain a steady 325–350°F range. Remove cooked tenders and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes.

Finish

Lightly sprinkle the hot chicken fingers with the finishing 1/2 teaspoon salt while they are still warm to enhance flavor.

Finishing & Serving

If desired, squeeze lemon wedges over the fingers for brightness. Serve the basket-style portion of 'Fingers Only' on its own, with optional dipping sauce on the side for customers who want it. No sides included — present 1 lb of crispy chicken fingers in a basket or plate.

Leftovers: let cool to room temperature, then refrigerate in an airtight container up to 3 days. Reheat in a 400°F (205°C) oven for 8–10 minutes to re-crisp.