In a large bowl, combine the buttermilk with salt and ground black pepper.
Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes up to 2 hours.
In a shallow dish, combine the flour with panko breadcrumbs, and seasonings.
Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
Press the chicken into the flour, lightly shake off any excess and fry.
To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn’t splatter.
Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
Drain on a wire rack or paper towels and serve with a dipping sauce and fries.
