Heat oil in dutch oven, iron skillet or deep fryer to about 375 degrees Fahrenheit while preparing and breading your chicken strips. Just remember to keep an eye on it while it heats up. Don't let the oil get too hot.
In a large bowl or in 8x8 baking dish, place all chicken tenders and cover with buttermilk. Make sure no chicken tenders are stuck together and each tender has buttermilk on both sides as it soaks.
In a shallow large bowl, use a fork to mix together the flour, Ranch seasoning, pepper and parsley.
Remove one chicken strip from buttermilk and place in the flour mixture. Generously cover sides and top of strip with flour mixture and gently press flour mixture into the chicken tender. Turn chicken tender over and repeat process until it is well coated with flour. Place coated chicken tender on a wire rack with a baking sheet underneath to rest until all tenders have been coated.
Test oil with either a candy thermometer or by dropping a little flour into. If it sizzles, oil is ready. Using tongs, place one chicken tender in the oil. If oil sizzles vigorously, then add 2-3 more strips. Be sure to leave the chicken plenty of room to cook. Cook tenders for 5-8 minutes on one side, then turn over. Let chicken brown all over.
Remove chicken from oil and let 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.