Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
Preheat oven to 250ºF.
Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).
Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).