Step 1: Marinate the Chicken

Pour the buttermilk into a large bowl.

Add the chicken tenders, making sure they are fully coated.

Cover and refrigerate for 1 hour. This helps make the chicken incredibly tender while adding delicious flavor.

Step 2: Prepare the Breading

In a large bowl, combine the flour, salt, pepper, paprika, and parsley flakes. Stir until the seasonings are evenly mixed throughout the flour.

In a separate bowl, beat the two eggs until smooth.

Step 3: Heat the Oil

Pour the vegetable oil into a deep frying pan and heat over medium heat until the oil reaches approximately 350°F.

Using a cooking thermometer is the easiest way to make sure your chicken cooks evenly and develops a crispy coating.

Step 4: Bread the Chicken

Remove one chicken tender from the buttermilk.

Coat it in the seasoned flour mixture.

Next, dip it into the beaten eggs.

Finally, coat it one more time in the seasoned flour mixture.

This double coating creates an extra crispy crust that fries beautifully.

Step 5: Fry the Chicken

Carefully place the breaded chicken into the hot oil.

Cook for about 3 minutes.

Flip the chicken over and continue frying for another 3 minutes, or until the coating is golden brown and crispy.

The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer.

Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil.

Serve immediately while hot and crispy.