Season both sides of each tender with kosher salt, black pepper, garlic powder, and paprika. Set aside for 5–10 minutes while you prepare the breading station so seasoning can penetrate lightly.

Breading station & dip

Set up three shallow dishes or bowls: one with the flour (3 tbs), one with the beaten egg mixed with buttermilk, and one with the breadcrumbs mixed with Parmesan, cayenne (if using), and 1/2 tsp salt.

Working one at a time, dredge each seasoned tender first in flour (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the breadcrumb mixture until thoroughly coated. Place breaded tenders on a wire rack or plate. Repeat with remaining tenders.

Pan-frying

Heat a large skillet (preferably nonstick or cast-iron) over medium-high heat. Add 1/2 cup oil and warm until it shimmers and a breadcrumb dropped in sizzles gently (about 325–350°F/160–175°C if using a thermometer).

Working in a single layer without crowding (cook in two batches if necessary), add tenders to the pan and cook 3–4 minutes per side until golden brown and crisp. Avoid flipping too often; cook until the underside releases easily and is browned, then flip.

Use an instant-read thermometer to check doneness: internal temperature should reach 165°F (74°C). If crust browns before the inside is done, reduce heat to medium and continue cooking, or finish in a preheated 350°F (175°C) oven for 4–6 minutes.

If using, add 1 tablespoon butter to the pan in the last minute, spooning the melted butter and oil over the tenders for extra flavor and gloss.

Resting & serving

Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 3–4 minutes to allow juices to redistribute and coating to set.

Serve warm with lemon wedges and your choice of dipping sauce.