Heat frying oil in a large deep skillet to about 350 degrees.

Place sliced chicken in a large bowl, pour buttermilk over, toss and set aside for 20-30 minutes.

Combine flour and seasonings in a shallow bowl or dish. Drizzle some additional buttermilk into the flour mixture, tossing together with a fork. Crumbles will form, the more crumbles the better.

Roll and press the chicken into the flour mixture, coating thoroughly.

Add a couple chicken tenders to the hot oil, being sure not to overcrowd the skillet.

Fry about 3-4 minutes per side, until golden brown.

Use a strainer to remove chicken to a paper towel lined plate, sprinkle lightly with salt.

Then place chicken on a wire cooling rack to allow for air circulation and ensure a crispy outside crust.

Repeat with the remaining chicken tenders.