Pat your chicken tenders dry using a paper towel and set aside.
In a shallow bowl, whisk together the flour, salt and pepper. Set aside.
In another bowl, whisk together the buttermilk, chili flakes, salt and Herbes de Provence. Set aside.
In a third shallow bowl, combine the breadcrumbs with the salt and pepper. Set aside.
One at a time, place your chicken tenders into the flour and coat evenly.
Then, one at a time, dip the chicken tenders into the buttermilk mixture.
Next, place your chicken tenders into the breadcrumbs and coat evenly. Set the coated chicken tenders aside.
Pour enough oil into the frying pan so that it is 3/4 inches deep. Heat to approximately 350 degrees Fahrenheit. If you don't have a thermometer to measure the temperature of oil, drop in a bit of oil or a small cube of bread; if it begins to sizzle, it is ready.
Begin to fry your chicken tenders, being careful not to overcrowd your pan. Cook until golden brown on one side, approximately 7 - 10 minutes, and then flip over. Continue cooking until the second side is also golden brown. When done, transfer the chicken tenders to a paper towel lined plate or rack. Continue frying the rest of the chicken tenders.
Squeeze some fresh lemon juice over the chicken fingers if desired. Enjoy!