Put chicken tenders in a bowl and sprinkle with 1 tablespoon of Creole seasoning; toss. Add buttermilk and stir; set aside for 30 minutes or refrigerate for up to 24 hours.

Pour cooking oil to a depth of 3 inches in a large Dutch oven and place over high heat; heat to 365ºF. While the oil heats, combine the flour, cornmeal, and remaining 1½ teaspoons Creole seasoning in a large mixing bowl.

When the oil is hot, working in batches, remove chicken from buttermilk, allowing excess to drip off. (If a true hot chicken is desired, sprinkle each piece with a little cayenne pepper; you can heat up some and leave others milder, but don’t forget which ones are hot!) Add to flour mixture and toss to coat; add to hot oil and cook until crispy and golden brown, 3-4 minutes. Use a slotted spoon or spider to transfer chicken to a wire rack set over paper towels to drain; season to taste with salt and pepper. Return oil to temperature between batches, adding additional oil if necessary.