Ensure that your chicken is completely thawed, drained, and pat dry with paper towels.
In a Dutch oven or a heavy stock pot, fill it with at least 4 cups of vegetable oil and heat until it reaches 350°F.
In a bowl, whisk together buttermilk and Tabasco hot sauce in a large bowl.
In a separate shallow bowl, combine all-purpose flour, garlic salt, coarse sea salt, coarse black pepper, ground paprika, and onion powder. Mix well.
Take each piece of the chicken and dip it into the flour mixture, coating it evenly.
Dip the flour-coated chicken tenders into the buttermilk mixture, allowing any excess to drip off.
Once again, dip the chicken back into the flour mixture for a thick coating.
Carefully drop the chicken into the hot oil and fry until the internal temperature reaches 165°F and the coating is golden brown.
Place the fried chicken on paper towels to soak up excess oil.
