Crispy Chicken Tenders

Place chicken tenders in a bowl and pour buttermilk over them.

Cover and marinate 30–60 minutes to tenderize and add flavor.

Heat oil in a deep skillet or pot to 350°F.

Set up three bowls: flour with salt, beaten eggs, and panko breadcrumbs.

Coat each tender in flour, dip into eggs, then press firmly into panko.

Carefully place tenders into hot oil in small batches.

Fry 3–4 minutes per side until golden brown and cooked through.

Transfer to paper towels and season lightly with salt.

Serve hot with honey mustard sauce.