In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika. Add chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes.

In another bowl, combine flour, salt, black pepper, paprika, and onion powder. Mix well.

Remove chicken from the marinade, allowing excess to drip off. Dredge each tender in the flour mixture, pressing lightly to adhere. Shake off excess flour.

In a frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add chicken tenders in batches, frying for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Remove chicken from the oil and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.