Fried Chicken Sheet Pan Nachos

Mix together buttermilk, eggs, and seasoning in one bowl. In another bowl, mix flour, cornstarch, bread crumbs and seasoning. Dunk tenders into the first bowl and allow to marinate for at least 30 minutes (up to 12 hours). Remove and place strips one at a time in the second bowl. Cover completely and place on a cooking sheet. Once all are covered, place in the freezer for 30 minutes. During that time, make the guacamole by combining all the ingredients and preheat your frying oil. Target temp is 350F. Fry tenders for 5 minutes or until golden brown and cooked all the way through. Chop chicken into small pieces, cover in sauce, and bring the toppings together in a baking sheet. Place in the oven at 400F for about 10 minutes. Pour over a sheet of tortilla chips and top with sweet and tangy fried chicken sauce, guacamole, queso fresco, and cilantro.