Lava Chicken Tenders

1. Mix together milk, buttermilk, and the first set of spices (1 Tbsp. Chili Powder, 1 Tbsp. Paprika, 1/2 Tsp. Oregano, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Black Pepper, 1 Tsp. Kosher Salt) to create the brine.
2. Add the chicken tenderloins to the brine and marinate for at least 30 minutes or up to overnight in the refrigerator.
3. In a separate shallow dish, mix the AP flour with the remaining spices (1 Tbsp. Chili Powder, 1 Tbsp. Paprika, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1 Tsp. Kosher Salt, 1/2 Tsp. Black Pepper).
4. Take the marinated chicken tenderloins and add them to the flour mixture one at a time, ensuring they are fully coated. Set aside.
5. Heat the vegetable or avocado oil on medium-high heat in a large skillet until the oil is hot.
6. Carefully add chicken tenders to the hot oil, about 5-6 at a time, making sure not to crowd the skillet. Cook on each side for 3-4 minutes until golden brown and cooked through.
7. Remove the cooked tenders from the oil and place them on a paper towel-lined baking sheet to drain. Sprinkle a little extra salt over top while they are still hot.
8. Repeat the cooking process for the remaining tenders until all are cooked.
9. Serve with your favorite dipping sauce and enjoy!