In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika and cayenne pepper. Evenly add the mixed spices to the chicken tenders and toss to fully coat the chicken. Let sit and dry brine for 20 minutes while you move to step 2 and 3.

In two separate bowls, mix together the wet batter and the seasoning dredge and set up a dredging station with the seasoned chicken, wet batter, and seasoning dredge.

Take a ¼ cup of water and drizzle it into the dry seasoning dredge. Rub the seasoning dredge together with your hands to form craggily bits throughout the mixture.

Dredge the seasoned chicken tenders in the wet batter, and let any excess drip off. Then add them into the seasoning flour and use your hands to pack the dredge into the chicken. Shake off any excess loose breading and add them to a foil lined baking tray.

In a large heavy bottomed pot or dutch oven, heat neutral oil to 325°F. Fry the chicken tenders in batches at 325°F for 4 minutes (I did 2 batches for 1.5 lbs of chicken), using a thermometer to ensure the oil temperature does not drop below 300°F. Remove the chicken to a wire rack to drain. Repeat until all the chicken tenders are fried.

Use a mesh skimmer to remove any loose dredge from the oil. Heat the oil to 375°F and fry the chicken tenders a second time for 2 minutes. Remove to the wire rack and let cool. Serve with dipping sauce and enjoy!