Heat oil in a Dutch oven, iron skillet, or deep fryer to about 375°F while preparing and breading your chicken strips. Keep an eye on the oil as it heats up; don’t let it get too hot.
In a large bowl or an 8×8 baking dish, place all chicken tenders and cover them with buttermilk. Ensure no chicken tenders are stuck together and that each tender is fully coated in buttermilk as it soaks while your oil heats.
In a shallow large bowl, use a fork to mix together the flour, Ranch seasoning, pepper, and parsley.
Remove one chicken strip from the buttermilk and place it in the flour mixture. Generously coat all sides of the strip with the flour mixture, gently pressing the flour into the chicken tender. Turn the chicken tender over and repeat the process until it is well coated with flour. Place the coated chicken tender on a wire rack with a baking sheet underneath to rest until all tenders have been coated.
Test the oil with either a candy thermometer or by dropping a little flour into it. If it sizzles, the oil is ready. Using tongs, place one chicken tender in the oil. If the oil sizzles vigorously, add 2-3 more strips, ensuring the chicken has plenty of room to cook. Cook tenders for 5-8 minutes on one side, then turn over. Let the chicken brown all over.
Remove the chicken from the oil and let it drain on a wire rack with a paper towel-lined baking sheet underneath. Sprinkle with salt and extra dried parsley, if desired. Serve warm with dipping sauces.