Wash and pat dry the chicken tenders removing any excess fat. Set aside on a paper towel lined plate.

In a food processor, empty the entire bag of dry stuffing mix. Pulse to you get a fine to medium consistency. Add to a large bowl with panko breadcrumbs and add spices.

In another bowl, whisk eggs. Add buttermilk, salt and pepper until combined.

In a large heavy skillet (gotta love cast iron skillets, they were made for recipes like this!) melt the coconut oil over medium to high heat for a couple of minutes. If you prefer, you can always use shortening or canola/vegetable oil instead.

Dredge the chicken strips in the milk mixture then roll and pat on the breadcrumbs until you get a thick crust. Fry the chicken strips in the skillet for about 5-6 minutes on each side until golden brown and cooked thoroughly. Drain on a paper towel lined plate to cool.

Serve with your favorite sides and enjoy! These also reheat nicely the next day and are even good cold! Lol They'd be good for a nice salad too.