Directions

1. Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.
2. Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.
3. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into seasoned flour; shake until well-coated.
5. Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in centers, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.