Crispy Chicken Tenders (Raising Cane's Inspired)

Buttermilk Brine
0 In a large bowl or container, mix milk and lemon juice to make the buttermilk. Alternatively, you can use premade buttermilk as well. 
2 Add all the seasonings listed and mix well. Then add the chicken tenders and let that brine for at least 4 hours (and no longer than 6 hours) in the refrigerator.
Dredging
4 Mix the flour and seasoning in a wide surface container for dredging until well combined and set aside.
5 Take a piece of the chicken and lightly dredge it in the dry mix. Making sure every inch is coated. Then dip the chicken back in the buttermilk brine, careful not to rub off the flour coat.
6 After lifting the chicken out of the brine, wait for 10 seconds before putting it back into the dry mix so the brine does not drip into the dry batter.
7 Dredge the chicken in the dry mix again, making sure every inch is coated. Do a tossing and rubbing motion to create the curly crispy coating. If the flour rubs off, keep tossing in the flour and repeat until everything is coated.
8 Optional but highly recommended step (see notes): Repeat the process until you've done it a total of 3-4 times. Repeat these steps for every chicken tender.
9 Immediately fry the chicken after dredging.
Frying the Chicken
11 Fry the chicken tenders over medium heat for 10-15 minutes or until the chicken is fully cooked.
12 Let the chicken tenders rest on a cooling rack for a few minutes to drain the oil before serving.
Sauce
14 Mix all the sauce ingredients together until well combined. Adjust to taste and serve with the fried chicken tenders.