Prepare the Chicken: Using a sharp knife, slice the chicken breasts lengthways into strips about 2-3 cm thick. Aim for uniform sizes so they cook evenly.

Marinate in Buttermilk: Place the chicken strips in a medium bowl. Pour over the buttermilk, add 1 tsp of the salt and ½ tsp of the black pepper. Stir to coat every piece. Cover and place in the fridge to marinate for at least 30 minutes, or up to 4 hours for even more tender results.

Mix the Dry Ingredients: In a wide, shallow bowl or dish, combine the plain flour, cornflour, the remaining 1 tsp salt, ½ tsp black pepper, smoked paprika, garlic powder, and onion powder. Whisk everything together until it's evenly distributed.

Set Up Your Dredging Station: Place the bowl of marinated chicken next to your dish of seasoned flour. Have a clean plate or wire rack ready for the coated chicken.

Double-Dredge the Chicken: Take a piece of chicken from the buttermilk, letting any excess drip off. Coat it thoroughly in the flour mixture. Dip it *back* into the buttermilk for a second, then return it to the flour for a final, generous coating. Press the flour firmly onto the chicken to create a thick, shaggy coat. Place the coated tender on the wire rack. Repeat with all the chicken pieces.

Rest the Coating: Let the coated chicken tenders rest on the wire rack for 10-15 minutes. What works best for me is not skipping this step; it allows the coating to hydrate and adhere properly, ensuring it doesn't fall off during frying.

Heat the Oil: Pour the oil into a large, heavy-bottomed frying pan or skillet to a depth of about 2 cm. Heat over a medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small cube of bread should turn golden brown in about 30 seconds.

Fry in Batches: Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through.

Drain and Serve: Use tongs to remove the cooked tenders from the oil and place them on a clean wire rack to drain. Sprinkling with a tiny pinch of extra salt at this stage is a nice touch. Serve hot with your favourite dips.