Make the coating in a medium sized bowl by whisking together the flour, cornstarch, cayenne pepper, salt and pepper until combined.

Whisk the eggs well and place in a shallow dipping bowl.

Pour the breadcrumbs in a second shallow bowl.

Place paper towel on a clean plate and set to the side.

Toss the chicken tenderloins in the flour mixture until fully coated. Dip each flour coated chicken tender in the egg mixture until covered and then press into the breadcrumbs to coat. Place the coated tender on the plate to the side.

Repeat with all remaining tenders until all are coated.

Place half of the oil in a large skillet and heat over medium to medium high heat until it shimmers.

Once hot, add in chicken tenders, careful not to overcrowd the pan, and fry for 3-5 minutes per side or until golden brown and internally at least 165 degrees Fahrenheit.

Remove from the oil and place on the paper towel to absorb any excess grease.

Continue frying the tenders in batches until they are all cooked, adding more oil as needed.

Dip each cooked tender in buffalo sauce to fully coat and serve warm.