Clean the tendon out of the chicken tenders or cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes or up to 2 hours

When you are ready to make the chicken, add the eggs to one bowl and the flour and spices to a second shallow bowl or dish.

Dip each piece of chicken from the buttermilk bowl to the flour mixture. Dip it into the eggs then back into the flour mixture. This is important that you double dredge the chicken

Shake excess flour gently off and put the chicken onto a baking sheet lines with parchment paper. Repeat with all the pieces. Make sure that you allow the chicken to sit on the baking sheet for 10-15 minutes to slightly dry.

Heat the oil (3-4 inches deep) in a Dutch oven or counter top fryer on medium-high heat to 350-375 degrees.

Fry the chicken in small batches for 6-8 minutes or until golden brown. Remove to a sheet pan lined with paper towel and a wire rack. This will help any excess oil drip off and keep the chicken nice and crispy. ENJOY with your favorite dipping sauce