Cut Chicken into strips
Add to the buttermilk (I season mine with the same amount of seasonings that I use for the flour) and marinate in the fridge for 4 to 24 hours
Combine the seasonings and flour and mix well
Drain the chicken from the buttermilk and coat with the seasoned flour and set aside (you can repeat the coating after the strips have sat whil the oil is heating)
Heat the oil for frying to 350* F in a deep frying pan 3" deep
Cook a few tenders at a time for a few minutes on each side, until internal is 165* Remove and set in a draining dish o on paper towels until all are cooked. Serve with Chili Garlic Dipping Sauce