Season the chicken tenders with salt and pepper and arrange in one layer in a 13x9 baking dish.

Pour the buttermilk (reconstituted with water if using powdered) over the chicken tenders.

Cover and refrigerate for 30 minutes, or up to 24 hours.

Set out three bowls.

Add the flour to the first bowl.

Add the eggs to the second bowl and whisk well.

Add the panko breadcrumbs, parsley, dill weed, sugar, garlic powder, onion powder, basil, black pepper, and salt to the third bowl. Mix until fully combined.

To bread the chicken: dredge a chicken tender in the flour, then dip it in the egg, and then dip it in the panko mixture, ensuring the tender is fully covered with panko.

In a large skillet, heat 4 TBSP oil over medium high heat.

Place 4 of the breaded chicken tenders in the pan and cook until the bottom turns golden brown - about 5 minutes.

Flip the chicken tenders and cook on the other side for an additional 5 minutes.

It is important to not move the chicken around while cooking (other than to flip), it needs to stay in the same place to develop the crust.

Add the additional 2 TBSP oil, if needed, and cook the rest of the chicken.