Buttermilk Fried Chicken Tenders: Crispy, Juicy, and Irresistible

In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well until all the spices are evenly incorporated.
Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight. The buttermilk helps tenderize the chicken and adds a rich, tangy flavor.
Prepare the Breading:

In a separate shallow dish or plate, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and baking powder.
The baking powder helps make the breading extra crispy when fried.
Coat the Chicken:

Once the chicken tenders have marinated, remove them from the buttermilk mixture, allowing any excess liquid to drip off. Dredge each chicken tender in the seasoned flour mixture, pressing lightly to ensure a thick, even coating. For extra crispy tenders, repeat the process: dip the chicken back into the buttermilk and coat it with the flour mixture a second time.
Fry the Chicken:

Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should reach 350°F (175°C) for frying. Use a thermometer to check the temperature.
Carefully add the coated chicken tenders to the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Fry the tenders for 4-5 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Drain and Serve:

Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.
Serving and Storage Tips: