Mix the flour, seasoned salt, white pepper, and garlic powder together in a shallow dish. Mix the eggs, buttermilk, and salt together in a separate shallow dish.

Add the canola oil to a large cast iron skillet. Slowly heat to 360-370 degrees. If you don’t have a temperature gauge, keep the temperature medium/high and it’s ready when you drop a piece of batter in the oil, and it bubbles to the top. 

Prep the chicken tenders by first dipping each one into the flour mixture first, and then dipping it into the egg mixture. Repeat this step once more and end with the flour mixture. Press the chicken into the flour firmly on the last dip to make sure the batter compresses against the chicken. 

Fry the chicken in the preheated oil 3-4 minutes on each side. The time will vary depending on the size of the chicken tenders. To ensure proper food safety, make sure the internal temperature registers 165 degrees before consuming.

Drain on a cooling rack, and sprinkle with salt immediately.