Place the chicken tenderloins in a container with the buttermilk and hot sauce. Place a lid on the container and marinate in the refrigerator for a minimum of 4 hours or a maximum of 24 hours for the best results.

Place all chicken batter ingredients in a bag. Mix until all the seasonings are well combined with the flour and cornstarch. Place the chicken into the chicken batter mixture. Shake the bag to coat the chicken breasts in the batter. Set aside.

Preheat your oven to 250 degrees. Place a skillet over medium heat and add enough oil so the oil is about 1/4 to 1/2 inch deep. Once the oil is heated through add the sliced chicken in batching making sure they don’t overlap. Cook for about 3-4 minutes until the side facing down is browned. Flip and cook for an additional 3-4 minutes or until the other side has browned and the chicken is cooked through. Let cool on a cooking rack in a 250 degree oven until the remaining chicken has cooked. Repeat with remaining batches until all the chicken is cooked. Then remove from the oven right before serving.

Remove the skillet from the heat and drain excess oil leaving some residual oil in the skillet. Place back over medium heat and add the bell peppers, onion, and top with fajita seasoning. Stir until the veggies are coated with the seasoning. Continue to cook for about 5 minutes or until the peppers and onion have cooked down and softened. Remove from heat and let cool. Serve the fried chicken and cooked peppers and onion on tortilla shells.