Start by mixing the buttermilk with a pinch of salt and pepper in a large shallow dish. Submerge the chicken tenders in the brine, cover, and refrigerate for 30 minutes to keep them juicy and tender.
While the chicken brines, combine the flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper in a mixing bowl. Whisk together until evenly blended, creating a flavorful coating mixture.
Once the chicken has finished brining, remove each tender, pat dry with paper towels to remove excess moisture, and then dredge them thoroughly in the seasoned flour mixture, pressing gently to ensure an even coating.
Heat the oil in a deep-frying pan or pot over medium-high heat until it reaches 180°C (350°F). Use a thermometer to check the temperature, and wait until the oil shimmers and is slightly bubbling.
Carefully add the coated tenders into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until the tenders turn a golden brown and crackle with crispiness.
Use a slotted spoon to remove the tenders from the oil once they are crispy and cooked through. Drain on paper towels to absorb excess oil and sprinkle lightly with salt immediately for added flavor.
Let the tenders rest for 2-3 minutes so the juices redistribute, keeping the inside moist while the outside stays crispy.
Serve these tender, crispy chicken strips hot with your favorite dipping sauces or sides for a delicious meal or snack.
