Instructions

• In a large bowl whisk together 1 cup buttermilk, 1/4 cup dill pickle juice, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp paprika. Add the 2 lbs chicken tenders and toss to coat. Let the chicken sit in the bowl and marinate while you prepare the flour mixture.
• In a separate large bowl combine 4 cups all-purpose flour, 1 tbsp Lawry's seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp garlic and herb seasoning, and 1/2 tsp ground black pepper. Mix thoroughly.
• Remove the chicken tenders from the marinade one at a time and dredge each in the flour mixture, pressing the flour onto both sides so each piece is well coated. Shake off any excess flour and place the coated tenders on a wire rack set over a baking sheet. Let them rest on the rack while you heat the oil.
• Pour vegetable oil into a large skillet to a depth of about 2 inches. Heat the oil over medium until it is hot and shimmering.
• Working in batches to avoid overcrowding, carefully add a batch of coated tenders to the hot oil. Fry, turning once, until golden brown on both sides and the internal temperature reaches 165°F (use a meat thermometer), about 6–8 minutes total per batch. If they brown too quickly, reduce the heat.
• Transfer cooked tenders to a paper towel–lined plate or wire rack to drain. Continue frying remaining batches.
• In a bowl combine 1 stick melted butter, 1/3 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, and 1 tsp garlic powder. Stir until evenly mixed.
• While the tenders are still hot, either dredge them in the butter-Parmesan mixture or use a pastry brush to coat each tender evenly.
• Serve the chicken tenders immediately.