In a large bowl, whisk together the buttermilk and buffalo sauce.
Season the chicken with salt and pepper and add to the bowl, covering each piece with the buttermilk/buffalo mixture.
Cover and marinate in the fridge for 4 hours (up to 48 hours)
Coating the chicken
Line a baking sheet with parchment paper, set a metal rack on top and spray with olive oil or cooking spray.
Whisk together the eggs and water.
Combine the flour, corn starch, salt, pepper, onion and garlic powders in a shallow dish.
Dip chicken tenders into egg mixture, then dip into flour mixture and coat evenly.
Repeat so you are double coating each chicken tender.
Allow to sit at room temperature for 20 minutes.
Cooking the chicken
Heat oil to 350°F in a cast iron skillet or deep pan, preheat oven to 350°F.
Cook chicken in batches (don’t overcrowd the pan). Add chicken strips to pan and cook for 5-6 minutes, Chicken should be crispy, golden brown and should have an internal temperature of 165 degrees F when tested with an instant read thermometer.
Drain on paper towels.
Repeat with remaining chicken.
Make them Buffalo
Mix the melted butter, hot sauce and brown sugar together.
Add the cooked chicken tenders into the sauce mixture and coat evenly.
Serve with blue cheese or ranch dressing, and some carrots/celery on the side.
Notes
Oven Baked Buffalo Chicken TendersYou can also bake these in the oven - just spray with oil, then bake the chicken tenders in the oven at 425 degrees F for 10 minutes, then flip and bake an additional 8-10 minutes until chicken is fully cooked.Air Fryer Chicken TendersPreheat the air fryer to 400 degrees F, spray the air fryer basket with oil and add the breaded tenders in a single layer. Spray the tenders with oil evenly. Air fry for 10 minutes, flipping halfway through, adding more oil spray as necessary.