Trim any excess fat from the chicken breasts and slice into 3–4 equal tender strips if using breasts; if using tenderloins, leave whole. Pat dry with paper towels.

Marinate

In a bowl combine 3 tablespoons buttermilk, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Add the chicken pieces, toss to coat, cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and season.

Breading

Set up Breading Station

Place flour, panko breadcrumbs and cornstarch into a shallow bowl and add 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp smoked paprika and 0.5 tsp onion powder. In a separate shallow bowl whisk the 2 eggs until combined.

Dredge Chicken

Remove chicken from marinade, letting excess drip off. Dredge first in the flour/breadcrumb mix to coat lightly, then dip into the beaten eggs, then press back into the flour/breadcrumb mixture to form an even coating. Place breaded tenders on a wire rack or plate while you heat the oil.

For Frying / Finishing

Heat Oil

Pour about 1 cup vegetable oil into a heavy skillet to a depth of about 1/4–1/2 inch (enough to shallow-fry). Heat over medium-high until the oil reaches 350°F (175°C) or a bubble test (a pinch of bread sizzles immediately).

Fry Tenders

Working in batches to avoid crowding, carefully add breaded tenders to the hot oil. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if desired while you finish remaining batches.

Finish

Sprinkle chopped parsley over the tenders if using and serve with lemon wedges for squeezing.

Optional Dipping Sauce

Combine 3 tablespoons mayonnaise, 1 teaspoon hot sauce, 1 teaspoon honey, 1/2 tablespoon lemon juice and 1/4 teaspoon salt in a small bowl. Stir until smooth and adjust seasoning to taste. Serve alongside warm chicken tenders.