Combine the buttermilk and seasonings. Mix well. Add the chicken tenders and press down with a fork to submerge in the buttermilk mixture. Cover and place in the fridge for at least 30 minutes to overnight.

Bring 2-3" of frying oil, such as tallow or olive oil, in a skillet over medium high heat to 350F, until shimmering.

Combine all the dry ingredients together in a large bowl. Mix well.

Working one chicken tender at a time, toss in the dry mixture, then back into the buttermilk mixture, then back into the dry mixture to double batter. Gently press the flour mixture into the chicken so it looks shaggy.

Fry in small batches for 3-4 minutes on each side, until golden.

Remove the fried chicken tenders with kitchen tongs to a paper towel lined plate.

Once all chicken is fried, work in small batches to fry a second time for 1-2 minutes, until deeply golden. Remove and place on a freshly-lined paper towel plate or wire rack to drain excess liquids.

In a small saucepan, melted the butter. Add the minced garlic to saute 1-2 minutes, until fragrant.

Add the fried chicken tenders to a very large bowl. Pour the garlic-butter evenly on top, then immediately add the grated parmesan and chopped parsley.

Working quickly, gently swirl the bowl to toss the chicken tenders in garlic-parmesan mixture without them breaking apart.

Combine all ingredients in a high speed blender. Pulse until smooth, adding water to help thin out as necessary. Enjoy with the garlic parmesan chicken tenders!