• Make the marinade by placing buttermilk, an egg, and garlic powder in a large zip-top bag, seal the bag, and shake them together (this makes for easy clean-up). Alternatively, you can mix the ingredients together in a large shallow container.
• Cut chicken breasts lengthwise into strips. Place the chicken strip in the marinade and refrigerator for at least 2 hours.
• Mix black pepper, salt, smoked paprika, garlic powder, and onion powder together in a small bowl to make a seasoning blend.
• Combine flour, cornstarch, baking soda, Italian bread crumbs, and 1/4 cup of the seasoning mix in a large mixing bowl.
• Combine buttermilk and the remaining tablespoon of the seasoning mix in a shallow dish.
• Pour oil into a large stockpot or Dutch oven to a depth of 2 to 2 ½ inches. Turn the heat on medium and heat until the oil reaches 350° Fahrenheit.
• Drain the chicken and discard the marinade.
• Prepare the chicken tenders: dip a chicken tender into the flour mixture and shake off any excess coating. Next, dip it in the buttermilk mixture and let the excess drip off. Dip the chicken back into the flour mixture and coat well. (It’s okay to use your fingers and press the flour onto the chicken tender to help the flour adhere to the chicken.) Place the coated chicken tenders onto a wire rack and let them rest while the oil heats.
• Place 3-4 chicken tenders in the hot oil to cook. Fry the chicken tenders for 3-4 minutes on each side until they are fully cooked.
• Place cooked chicken tenders on top of a plate lined with paper towels to allow excess oil to drain.
• Serve the chicken with dipping sauce.

Special Sauce (Comeback Sauce)

• Combine mayonnaise, ketchup, vinegar, Worcestershire suace, garlic powder and, black pepper in a small bowl. Mix until all of the ingredients are blended together.