1-First: heat oil in a Dutch oven, iron skillet, or deep fryer to about 375 degrees Fahrenheit. Soak chicken tenders in buttermilk in a large bowl or baking dish, ensuring they are separated and coated on all sides. In a shallow bowl, mix flour, ranch seasoning, pepper, and parsley.

2-Remove one tender from buttermilk and coat generously with the flour mixture, pressing lightly to adhere. Place coated tenders on a wire rack over a baking sheet; let rest while coating the rest to develop a crispier crust. Test oil temperature by dropping a bit of flour; if it sizzles, oil is ready.

3-Fry 3-4 tenders at a time for 5-8 minutes on one side, then flip and cook another 5-8 minutes until golden brown and crispy. For a healthier twist, you can use an air fryer: preheat to 400°F and cook tenders in batches sprayed lightly with cooking spray for 5 minutes per side. Drain on a wire rack lined with paper towels, sprinkle with salt and extra parsley if desired, and serve warm with preferred dipping sauces.