Place chicken tenders into either a gallon sized zip top bag, or a plastic container. Add buttermilk to the chicken tenders. Allow the chicken tenders to marinate for about 1 hour before using. Preheat oil to 350 degrees. Make the batter of the chicken by combining, the cake flour, cornstarch, salt, pepper, and fresh parsley. Stir to combine well.
Batter chicken by removing from buttermilk, shake the chicken gently, then dredge through the flour, shake off the excess flour. I like to place my chicken on a wire rack for about 2 minutes before cooking, this helps to make sure the coating will stay on the chicken. Place chicken into the oil and cook until light and golden brown. This should take between 3 to 5 minutes. Do not over crowd your fryer.