Combine the buttermilk and canola oil in a large bowl. Add in cubed chicken tenders to marinate. Refrigerate for 4-6 hours.
In a separate bowl, combine all dry ingredients (RITZ Crackers, Flour, Salt, Black Pepper, Paprika, and White Pepper).
In a different bowl, whisk the eggs and milk together to create the egg wash.
Heat a cast iron skillet and add enough peanut oil (or some other high smoke temperature oil) to cover the chicken you will add but NOT so much that the oil will overflow when you add the chicken. The amount you add will be determined by the size of your skillet so you may not need all the oil or you might need more. This could be a fire hazard if the oil overflows on a lit gas flame - DO NOT use excessive amounts of oil.
Remove the chicken from the refrigerator and rinse the buttermilk mixture off the chicken. Pat dry with a paper towel.
Dip the chicken in the egg wash and make sure the entire bite of chicken is covered. Next dip, the chicken in the RITZ Crackers mixture.
Slowly add the chicken to the skillet, and fry for 4-6 minutes or until the crust has formed a rich, dark brown color.
Remove the chicken from the skillet using a slotted spoon and place on to a plate with a paper towel to absorb the excess oil. Let the chicken rest for a couple of minutes.
Place the chicken on a serving platter, serve with Coca-Cola Classic and enjoy!