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 10-15 minutes (adjust the heat as needed).