Pour oil into a large saucepan 2-3 inches deep. Turn heat to medium high. Make a small assembly line from the sauce pan out with (1) medium bowl with flour, breadcrumbs, salt, and pepper mixed; (2) medium bowl with buttermilk and eggs, beaten and mixed; and (3) plate or bowl of uncooked chicken tenders.

Wait until oil is heated completely (a few drops of water in the oil immediately sizzle). If the oil is too cold, the breading will dissolve off of the chicken. When the oil is hot, dip 4-5 chicken tenders into the buttermilk mix, then dredge 1-2 times in the flour mix on each side. Place gently in the oil, so as not to remove the breading (Do not overfill pan. If chicken tenders are touching there are too many in the pan and cooking time increases greatly.)

Cook the tenders uncovered (placing a spatter-guard over the pan is a good idea) until the edges are brown (usually 5-10 minutes), then flip and cook until completely brown on both sides (usually another 3-8 minutes).

IMPORTANT - When the chicken strips are fully cooked, place on a wire rack on a cookie sheet to drain. This makes the difference between crispy strips and soggy, half-breaded strips. The oil will drain onto the cookie sheet, leaving crispy strips.

Serve with mashed potatoes and gravy or fries.