Marinate the chicken: Place chicken tenders in a bowl, add buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes (up to overnight for best flavor).
Prepare coating stations:
- Plate 1: Flour seasoned with a pinch of salt and pepper.
- Plate 2: Beaten eggs.
- Plate 3: Panko breadcrumbs.
Coat the chicken: Remove chicken from buttermilk marinade. Dredge each strip in flour, then dip into eggs, and finally coat generously with breadcrumbs. Press lightly to help crumbs stick.
Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken tenders in batches until golden brown and crispy, about 4–5 minutes per side. Place on a paper towel–lined plate to drain excess oil.
Serve: Garnish with chopped parsley and serve hot with honey mustard, ranch, or your favorite dipping sauce.

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