1. Begin by marinating the chicken tenders in buttermilk for at least 30 minutes. This step ensures they’ll be juicy and tender. If you’re short on time, even a quick 10-minute soak is better than skipping it altogether.
2. While the chicken marinates, prepare your dredging station. In one shallow dish, mix the flour with garlic powder, paprika, salt, and pepper. In another dish, place the panko breadcrumbs.
3. Heat vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a breadcrumb dropped into the oil sizzles immediately.
4. Remove chicken tenders from the buttermilk, letting the excess drip off. Coat each tender in the seasoned flour, then dip back into the buttermilk before finally coating in panko breadcrumbs.
5. Carefully place the tenders in the hot oil, frying them in batches to avoid overcrowding. Cook each side for about 3-4 minutes, or until golden brown and cooked through.
6. Transfer to a paper towel-lined plate to drain excess oil.

Personal Tip: My kids love when I add a pinch of cayenne to the flour for a little kick. Customize the spices to fit your family’s taste buds!