Marinate the chicken tenders in buttermilk for at least 30 minutes.

In a bowl, mix garlic powder, onion powder, paprika, salt, and black pepper.

In another bowl, combine flour and the spice mixture.

In a third bowl, place the breadcrumbs.

Remove chicken from buttermilk and let excess drip off.

Dredge each tender in the flour mixture, ensuring an even coating.

Dip the floured tenders back into the buttermilk.

Coat the tenders in breadcrumbs, pressing lightly to adhere.

Heat vegetable oil in a deep skillet over medium heat.

Fry the tenders in batches for about 4-5 minutes on each side until golden brown.