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In a bowl, whisk together the buttermilk, egg, and 1 teaspoon kosher salt. In a shallow bowl or large resealable plastic bag, combine the chicken and buttermilk mixture. Refrigerate for at least 4 and up to 12 hours.
In a shallow bowl, whisk together the flour, cornstarch, baking powder, pepper, and the remaining 1 teaspoon of salt (along with any extra seasonings you’d like to add). Pour about 3 tablespoons of the buttermilk mixture into the flour and stir to combine (this will create more craggy, crunchy bits when you fry the chicken). Working with one piece at a time, remove the chicken from the marinade, letting the excess drip back into the bag, and dredge in the flour mixture, making sure the entire tender is coated. Transfer to a wire rack and repeat with the remaining tenders. Let stand at least 15 minutes.
Add 1 inch of peanut or vegetable oil to a No.8 Dutch Oven or No.8 (or larger) Field Skillet and heat the oil to 375°F. Working in batches, fry the chicken tenders, turning them over occasionally, until golden brown all over and cooked through, about 4 to 5 minutes. Try to maintain an oil temperature of 350°F to 375°F, allowing the oil to return to 375°F between batches.
Transfer the fried chicken to a wire rack. Serve immediately or rewarm in a 350°F oven.
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