In a bowl, mix buttermilk, 1 tsp salt, black pepper, garlic powder, and onion powder. Add chicken strips and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Breading

In a separate bowl, combine flour, cornstarch, paprika, and remaining 1 tsp salt. Mix well.

Heat the Oil

In a large pot or deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Bread the Chicken

Remove chicken from the brine and allow excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring even coating.

Fry the Chicken

Carefully place breaded chicken tenders in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 5-7 minutes or until golden brown and cooked through, reaching an internal temperature of 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 excess oil. Serve hot with your choice of housemade sauce.