oil for frying
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water
1 pound chicken tenders
Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350°F.
Set up a dredging station: Combine the flour, salt, and pepper in one bowl and the buttermilk and water in another.
Pat the chicken tenders dry with a paper towel and season with salt and pepper.
Dredge the chicken tenders in the seasoned flour, dip them in the buttermilk mixture, and dredge again in the seasoned flour.
Deep-fry the chicken tenders in the hot oil until done, about 7 to 8 minutes. Flip once while frying to make sure both sides are golden brown. Remove the chicken from the oil and drain on a wire rack over a rimmed baking sheet.