I used one package of chicken tenderloins, about 1.5 lbs.
In a large bowl, toss chicken with 1 1/2 tsp kosher salt, 1/2 pepper, 1/2 tsp each of onion powder and garlic powder. This can be covered and refrigerated overnight, if you want to make this step ahead.
Into a cast iron skillet, place one inch of oil and heat over medium until 350 degrees.
In a bowl, whisk 1 cup flour, 1/4 cup cornstarch, and 1 tsp each paprika and salt.
In another bowl, whisk 1/2 cup buttermilk with 1/2 tsp hot sauce.
Coat the chicken in buttermilk mixture, then dredge in flour, turning to coat. Fry in batches (don't overcrowd skillet), turning, til golden and cooked through, about 10-12 minutes. Transfer to a wire rack set inside a baking sheet.
Chill for a picnic tomorrow...or eat it now!
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