In a medium bowl whisk together the soy sauce, ketchup, Worcestershire sauce, liquid smoke, onion powder, mustard, Original seasoning, paprika, pepper and minced garlic. Whisk in the eggs and buttermilk.

Place the chicken breast in a ziplock bag and pound to flatten slightly with a rolling pin. Remove the chicken from the bag and cut into even strips. Place the strips in the wet mixture and toss to evenly coat. Cover and place in the icebox for at least 30 minutes.

In a separate bowl combine the flour, cornstarch, baking powder, Mesquite seasoning, paprika and oregano.

Add about 3 inches of oil to a Dutch oven or deep frying and heat to 350 degrees F.

With tongs, remove tenders from the buttermilk mixture and dredge in the flour mixture to evenly coat. Repeat to double baptize. Place the tenders on a wire rack and let them set for at least 5 minutes, before frying.

Place the tenders in the oil, a few at a time, and fry for about 3 to 4 minutes or until golden brown. Strain the chicken from the oil and palace on a wire rack. Serve warm.