Ingredients

Buttermilk

1 tablespoon Black pepper

1 tablespoon Oregano

1 tablespoon Italian Seasoning

1 teaspoon Salt

1 tablespoon Cayenne

1 tablespoon Garlic powder

 2 Eggs

Flour

Cornstarch

Tenderloins

Sauce

Sweet chili sauce

Honey

What did I do?  The process.

Allow the chicken to thaw out first.

After it is thawed out, cleanse your meat.

Next, add your seasonings into a bowl along with your tenderloins.  Add your eggs and buttermilk, and mix together.

You can wrap aluminum foil over the top or put the now uncooked seasoned tenderloins in a zip loc bag.

Place the tenderloins into the refrigerator and let them marinate for a few hours. You can taste the flavors better.  Leave it inside for 3 to 5 hours.  If you have time, you can do it the day before and let it marinate overnight.

Before you pull out your marinated meat, pull out a pan, and add oil.  

Allow the oil to heat up.   

While the oil heats up, pull out your tenders, and coat it with cornstarch and flour. After you have coated your meat, the oil should be hot enough to have your chicken tenders.

Cook until golden.

Optional Sauce Topping

Pour the sweet chili sauce into a pan.  Heat it up on the stove and add honey.   Stir for 2 to 3 minutes.

Take it off the stove and pour the sauce onto your chicken tenders and taste the crunch.