Whisk buttermilk and hot sauce in a bowl. In a separate bowl or on parchment paper, combine flour with the rest of the dry ingredients.
Dip each side of the chicken tenders in the flour mixture.
Dip the chicken tenders back into the flour mixture.
Carefully drop one piece of chicken at a time into the hot oil for about 5 minutes or until crispy and golden brown. The internal temperature of the chicken should be 165F.
Place the fried chicken on paper towels or parchment paper for any excess oil to be soaked up.
Serve these buttermilk fried chicken cutlets with your favorite dipping sauce.