In a medium bowl combine 3 tablespoons buttermilk, 1/2 tsp granulated garlic, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken strips and toss to coat. Cover and refrigerate for at least 15 minutes and up to 2 hours (short marinate softens and flavors; longer makes juicier tenders).

Breading

Set up a three-station breading station: Station 1 – dry dredge; Station 2 – egg wash; Station 3 – final coating. In a shallow dish whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 3 tablespoons panko breadcrumbs, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 3/4 tsp salt and 1/2 tsp black pepper.

In a second shallow bowl whisk 2 eggs with 2 tablespoons milk until combined.

Working with one piece at a time, remove a chicken strip from the marinade, let excess drip off, then dredge in the flour mixture, shaking off excess. Dip into the egg wash, then press into the flour mixture again (or into a plate of additional panko if you want extra crunch). Place breaded tenders on a wire rack while you finish breading the rest.

Frying & Finishing

Heat 2 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour; it should sizzle immediately but not burn.

Fry the tenders in batches, 3–5 pieces at a time depending on pan size, for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding the pan to maintain oil temperature.

Using tongs, transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Keep finished tenders in a warm oven (200°F/95°C) while you finish remaining batches.

Optional: For garlic butter finish, melt 1–2 tablespoons butter in a small skillet over low heat, add 1 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown). Toss a few cooked tenders in the garlic butter to coat, then return to the rack.

Sprinkle chopped parsley over the tenders before serving, if desired.

Dipping Sauces (quick preparations)

Ketchup

Spoon ketchup into a small bowl and serve.

Sriracha Mayo

In a small bowl combine 1/4 cup mayonnaise and 1 tablespoon sriracha. Stir until smooth. Taste and adjust heat by adding more sriracha or thinning with 1 teaspoon water or lemon juice if desired.

Cajun Dip

Mix 1/2 cup ketchup (or 1/4 cup mayonnaise + 1/4 cup ketchup) with 1 teaspoon Cajun seasoning. Stir well and taste; add more Cajun seasoning for extra heat/smoke.

Garlic Butter (for dipping)

Melt 1 tablespoon unsalted butter (or 2 tablespoons if listed) with 1 teaspoon minced garlic until fragrant. Cool slightly and serve in a small heatproof bowl for dipping.