Place the chicken tenders and buttermilk into a gallon-sized zip-top bag or other container and marinate for about 1 hour.

In a deep fryer or heavy-bottomed pot, heat the oil to 350°F.

In a shallow bowl, combine the cake flour, cornstarch, salt, pepper, and fresh parsley. Mix well.

Remove the chicken tenders from the buttermilk and dredge thoroughly in the flour. Shake off the excess. Place the breaded chicken on a wire rack for about 2 minutes before cooking to ensure that the coating adheres to the chicken.

Fry the chicken in the hot oil until lightly golden brown, about 3 to 5 minutes. Do not overcrowd the fryer.