Marinate the chicken strips in buttermilk for at least 30 minutes.

In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.

Place breadcrumbs in another bowl.

Remove chicken from buttermilk, allowing excess to drip off.

Dredge each piece in the flour mixture, coating well.

Dip the floured chicken into the breadcrumbs, pressing gently to adhere.

Heat oil in a deep pan over medium heat.

Fry chicken tenders in batches until golden brown, about 5-6 minutes per side.

Remove tenders and place on paper towels to drain excess oil.

Serve with your favorite dipping sauces.