Pat the chicken tenders dry with paper towels. If using whole breasts, cut into 1/2- to 3/4-inch thick strips. Place in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. Toss gently to coat evenly and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Set up breading station

Dry mix

In a shallow dish combine 3 tbs all-purpose flour, 2 tbs cornstarch, 3 tbs breadcrumbs (or panko), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Whisk to distribute evenly.

Wet dip

In a separate shallow bowl whisk together 2 large eggs and 1/2 cup buttermilk until smooth.

Breading the tenders

Working one piece at a time, dredge each seasoned chicken tender in the flour/breadcrumb mixture, shaking off any excess. Dip the coated tender into the egg-buttermilk mixture, letting excess drip off, then return it to the dry mix and press lightly so the coating adheres. Place breaded tenders on a wire rack set over a baking sheet; let rest 10 minutes to help the coating set.

Frying

Heat the oil

Pour about 1 cup oil into a heavy skillet (cast iron or stainless) to reach about 1/4 to 1/2-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small bread crumb sizzles on contact.

Fry in batches

Carefully add breaded tenders in a single layer without crowding (3–4 pieces depending on pan). Fry 2.5 to 3.5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Remove to a wire rack or paper-towel-lined plate to drain.

Repeat with remaining tenders. If desired, keep finished tenders warm in a 200°F (95°C) oven on a tray while frying the rest.

Finish and serve

Let tenders rest 2 minutes, squeeze fresh lemon over them if using, and serve hot with dipping sauces. Taste and add more salt or pepper if needed.