Combine the paprika, pepper, garlic powder, oregano, and cayenne pepper. Mix well and set aside. (1 tbs paprika, 1 tbs pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ¼ teaspoon cayenne pepper)

In a large bowl whisk together the buttermilk, egg, and 2 tsps salt. Then add in 1 tbs of the mixed spices and whisk until well incorporated. (½ cup buttermilk, 1 large egg, 2tsp salt)

Place the chicken tenders in the buttermilk mixture, making sure they are well coated. Place all contents of the bowl in a Ziploc baggie and refrigerate for 4 hours or overnight, making sure to flip the bag every now and then to make sure the chicken is evenly coated. (2lbs chicken tenders)

Combine the flour, cornstarch, baking powder, 1 teaspoon salt, and the remaining spice mixture in a large bowl- stirring until evenly mixed. (½ cup all-purpose flour, ½ cup cornstarch, ½ teaspoon baking powder).

Add 2 tbs of the buttermilk marinade from the ziploc bag to the flour mixture, mixing it well into the flour. Remove a chicken tender from the bag, allowing any excess buttermilk to drip off, and dip into the flour mixture. Toss to coat. You made need to press the flour onto the chicken to get to stick nicely.*

One at a time, transfer the chicken pieces to a fine mesh strainer and shake off any excess of the flour mixture.* Then set on a separate plate.

Once fried place on a paper towel lined plate and allow to cool enough to serve.

Eat hot and enjoy!