Submerge the Nature's Tenders in the buttermilk for 15 to 20 minutes (or longer if you'd like).
Mix flour and seasoned salt together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it. Do not over-mix. Small clumps should be visible.
Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate.
Continue coating the chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time.
Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
Serve with your favorite dipping sauce. Yum!