In a bowl or ziplock bag, combine the Chicken Tenders (2 pound) with the Buttermilk (1 cup), Salt (1 teaspoon), Paprika (1/4 teaspoon), Onion Powder (1/4 teaspoon), Garlic Powder (1/4 teaspoon), Cover or seal tightly and make sure the chicken is covered by the buttermilk. Refrigerate overnight, or at least 4 hours.
Make the breading by combining the All-Purpose Flour (1 1/2 cup), Cayenne Pepper (1/8 teaspoon), Salt (1 1/2 teaspoon), Ground Black Pepper (to taste), Garlic Powder (1 teaspoon), Paprika (1 teaspoon) and Onion Powder (1 teaspoon) in a large bowl. Whisk until well combined.
Line a baking sheet with aluminum foil. Remove the chicken tenders from the fridge. Add oil to a pan with high sides. Heat on high until oil is shimmering. Toss chicken tenders into the flour mixture. Be sure to press the chicken firmly into the breading. Place breaded tenders on prepared baking sheet.
Place few chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on plate lined with paper towels.
Serve immediately and enjoy!