Preparing your Chicken Tenderlions:

I'm a big believer in this first step.  This is considered your first layer of battering your chicken. Place your raw chicken tenderloins inside a covered casserole dish.  Pour your 2 - 2.5 cups of buttermilk over the raw chicken and let it soak in the fridge for at least 2 hours, or up until the time you're ready to fry your chicken. (you can do this several hours ahead of time.)

Once you're ready to fry your chicken:

In a large cast iron skillet (if you have 2 skillets, that would be better) but 1 will do the trick!  Start melting your shortening on medium heat.  Obviously, if you're using 2 skillets, you'll need to add more shortening.  Becareful not to get your shortening too hot, because it will turn your chicken too dark.

Start an assembly line to double batter your chicken:

On a large plate, you'll dump all your dry ingredients & stir together.  Flour, corn meal, seasonings etc.

In a large bowl you'll want to whisk your eggs together, and add the remaining buttermilk* divided.  Mix together.

Remove your chicken from the fridge.

Step 1:  gently roll 1 at a time your raw chicken tenderloins in the dry (flour & seasoning) plate.

Step 2:  Once you've rolled the chicken tenderloin in the dry mixture, dunk it in the egg & buttermilk bowl.

Step 3:  Repeat with the dry mixture.  This will finish your double batter.

Add your chicken tenderloins to the cast iron skillet and allow them to fry on both sides until golden brown.

*Depending on the amount of chicken tenderloins you use, you may have to add more shortening to cook the chicken. **Reminder** do not get the shortening too hot.  I highly recommend, keeping your heat to "medium" throughout the cooking process.  Your oil should be at around 350*

Fry your chicken in batches.  

Once your chicken has cooked throughly, place on a plate covered in a paper towel to soak up some of the oil.

Enjoy your chicken immediately.  Or once it has cooled store in an air-tight container in the fridge for 2-3 days.