Begin by seasoning the tender, boneless chicken strips with kosher salt and freshly ground pepper. In a large bowl, mix equal parts buttermilk and buffalo sauce until well combined. Add the seasoned chicken to the mixture, ensuring each piece is fully submerged. Cover the bowl and refrigerate for at least 3 hours, or up to 48 hours for deeper flavor penetration.

While the chicken is marinating, set up your breading station. In a shallow bowl, combine all-purpose flour, cornstarch, and kosher salt. In another bowl, whisk together eggs and water until smooth. In a third bowl, mix the panko breadcrumbs with a couple of cups of the flour mixture, creating a crunchy coating blend.

After marinating, remove the chicken strips from the buttermilk mixture, allowing any excess to drip off. Start by dredging each piece in the flour mixture, covering it thoroughly, then dip it into the beaten eggs, and finish by coating it with the panko breadcrumbs.

In a deep pot, pour enough vegetable or canola oil to submerge the chicken tenders. Heat the oil over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.

Carefully lower 3-4 chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry the tenders for about 5-6 minutes or until they turn a luscious golden brown. Once done, remove the chicken and let them drain on a paper towel-lined plate.

Once all the chicken tenders are fried and drained, place them in a clean bowl and toss them with a bit of extra buffalo sauce.

Arrange the hot, crispy tenders on a serving platter and serve them alongside your favorite dipping sauces, such as blue cheese or ranch.