Marinate the Chicken:
In a large bowl, whisk together the buttermilk, hot sauce, salt, and white pepper. Add the chicken tenders and ensure they are completely coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for best results.

Prepare the Dry Mix:
In a separate large bowl, combine the flour, cayenne pepper, paprika, onion powder, garlic powder, baking powder, salt, and black pepper. Whisk the ingredients together until they are evenly distributed.

Heat the Oil:
In a large frying pan or deep fryer, pour enough vegetable oil to submerge the chicken tenders (about 3-4 cups, depending on the size of your pan). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of the dry mix into the oil; it should sizzle immediately.

Coat the Chicken:
Remove the chicken tenders from the marinade and allow any excess liquid to drip off. Dredge each piece in the dry mix, pressing the flour mixture onto the chicken to ensure a thick coating. Shake off any excess flour.

Fry the Chicken:
Carefully place the coated chicken tenders into the hot oil. Fry the chicken in batches to avoid overcrowding the pan. Cook for 4-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C). Use tongs or a slotted spoon to remove the tenders and place them on a wire rack or paper towels to drain excess oil.

Serve and Enjoy:
Serve your crispy chicken tenders with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce. Enjoy!