Let me tell you why you should use buttermilk in marinating chicken, Soaking chicken in buttermilk helps keep the chicken juicy while tenderizing the meat.
Place the chicken tenderloins in a bowl and cover them with buttermilk. Let chicken sit for atleast 8 hours and up to 24 hours.
Put the flour in a medium bowl. Add the sea salt, black pepper and paprika. In another bowl add the eggs, milk (or water), and whisk until blended.
Lift the chicken tenders out of the bowl and allow the excess buttermilk to drain. Pat dry then place them into the seasoned flour.
Put the floured tenders into the egg wash and coat completely with egg wash.
Add the chicken tenders back into the seasoned flour for another coat of flour. Make sure to coat all of the chicken tenderloins in the seasoned flour.
Place the floured chicken on a dish before frying. Fry the tenderloins on each side for 3-4 minutes until they are golden brown in hot oil with a temperature of 350 degrees F.