Buttermilk Tenders

Step 1 -In a resealable plastic bag or a shallow dish, add the chicken tenders.

Step 2 -Add the buttermilk, 1/2 teaspoon of the seasoned salt, and 1/4 teaspoon of the pepper to the bag or bowl and seal and shake or stir to evenly coat the chicken.

Step 3 -Let the chicken marinate for at least 2 hours and up to overnight.

Step 4 -In a shallow plate or pan, add the panko breadcrumbs, the remaining seasoned salt, and the remaining black pepper and whisk to combine.

Step 5 -Place the tenders in the panko breadcrumb mixture and toss to coat. Press the crumbs into the chicken with your clean fingers. You may need to do this in batches.

Step 6 -Place the coated chicken on a plate in the refrigerator.

Step 7 -In an 8-10-inch skillet over medium-high heat, add the oil.

Step 8 -Add as many chicken tenders to the pan as possible without overcrowding and fry until golden-brown on both sides and the tenders reach an internal temperature of 165 degrees F, about 4-6 minutes per side.

Step 9 -Transfer the cooked chicken to paper towels to drain and repeat until all the chicken is cooked.

Step 10 -Serve hot with the dipping sauce and garnished with the herbs.