Pat the 5 chicken tenders dry with paper towels. In a bowl, whisk together 1 cup buttermilk, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Submerge the tenders in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. (Longer marinate makes juicier chicken.)

Breading

Prepare dry mixes and egg wash

Set up a three-stage breading station. In shallow dish A combine 1 cup all-purpose flour and 1/4 cup cornstarch. In shallow dish B whisk 2 eggs with 2 tablespoons milk until smooth. In shallow dish C combine 1 cup panko breadcrumbs, 1 tsp smoked paprika, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp cayenne (if using).

Dredge

Remove a marinated tender from buttermilk, allowing excess to drip off. Dredge first in the flour/cornstarch mix, shaking off excess. Dip into the egg wash, then press into the panko mixture to fully coat. For extra-crispy result, repeat the egg and panko step once more. Place breaded tenders on a wire rack and let rest 10 minutes to help coating adhere.

Frying / Cooking

Heat oil

Pour about 1 cup oil into a heavy skillet (or enough to come 1/2 inch up the side). Heat over medium-high until oil reaches 350°F (175°C) or small bubbles form when a breadcrumb is dropped in. Maintain temperature between 325–350°F during frying.

Cook tenders

Carefully add 2–3 tenders to the hot oil without overcrowding. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining tenders.

Alternative oven-bake (optional)

Preheat oven to 425°F (220°C). Place breaded tenders on a baking sheet lined with parchment and lightly sprayed with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temp 165°F.

In-house Dipping Sauce

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp hot sauce (optional), 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust sweetness, acidity or heat to preference. Chill until serving.

Garnish & Serve

Arrange 5 warm chicken tenders on a plate, garnish with chopped parsley and lemon wedges. Serve immediately with the in-house dipping sauce on the side.