Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet (or in a deep fryer) over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour and spices in a shallow bowl.
Remove one tender from the buttermilk, shake off the excess and roll in the flour mixture.
Shake off the excess flour and lay on a plate.
Repeat the process until all pieces of chicken are double coated.
Place in chicken into the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed).
Drain on paper towels.