In a large bowl, combine the buttermilk, buffalo sauce, salt, and pepper. Add the chicken strips and mix well to ensure they are fully coated in the marinade.

Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to develop and the chicken to tenderize.

In a shallow dish, mix together the all-purpose flour, cornstarch, and kosher salt.

In a separate shallow dish, whisk the eggs with 1 teaspoon of water until well combined.

In another bowl, pour in the panko breadcrumbs.

Remove the chicken strips from the marinade, letting the excess drip off.

Dredge each chicken strip in the flour mixture, making sure to coat evenly and shake off any excess.

Dip the flour-coated chicken strip into the egg mixture, allowing the excess to drip off.

Finally, roll the chicken strip in the panko bread crumbs, pressing gently to ensure the breadcrumbs adhere well.

Repeat this process with all the chicken strips, placing them on a tray as they are coated.

Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Make sure there is enough oil to submerge the chicken strips completely.

Cook the chicken strips in small portions, making sure not to fill the pan too much.

Cook each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Use a slotted spoon to remove the chicken from the oil and place them on a paper towel-lined plate to drain excess oil.

In a large bowl, gently toss the fried chicken tenders with the buffalo sauce until they are evenly coated.

Serve the buffalo chicken tenders hot with your favorite dipping sauces such as ranch or blue cheese, alongside celery sticks and carrot sticks.