In a large mixing bowl, add and mix together all of the chicken marinade ingredients. Make sure the tenders are fully covered in the buttermilk mixture. Cover and refrigerate for at least 1-2 hours or overnight.

In separate large bowl, whisk together all of the dredging mixture ingredients.

One at a time, remove tenders from marinade and place into dredging mixture. Thoroughly coat. Dip the coated tender into the marinade batter and then back into the dredging mixture, gently pressing the flour onto the chicken to for a thick, even coating.

Transfer coated chicken tenders to a parchment lined sheet pan and let rest for 10-12 minutes before frying.

Add oil into a large skillet and heat up to 350F. In batches, fry tenders for 3 to 4 minutes per side or until thoroughly cooked. (For best results, use a food thermometer to ensure that oil temperature is maintained at 350F.)

Transfer cooked tenders to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.

In a small saucepan under medium heat, melted the butter. Whisk in the parsley and season with salt to taste. Remove from heat.

Place tenders in a large bowl and pour over garlic butter sauce. Sprinkle Parmesan cheese over the top and gently shake the bowl to coat tenders in the sauce.