Combine buttermilk and Cattlemen’s Smokehouse Rub, whisk until well blended.
Add chicken tenders to marinade, refrigerate for 2 hours.
Combine flour, Cattlemen’s Smokehouse Rub and baking powder.
Drain excess buttermilk marinade from chicken tenders, discard marinade.
Dredge each tender in the flour mixture. Lay each tender on rack set over a sheet pan and hold cold until service.
Service
For one serving fry 4 tenders in fryer set at 375°F (190°C) until golden brown and internal temperature reaches 165°F (74°C). Rest on paper towel to drain any excess oil before serving.
