Prepare the chicken: The chicken tenders, buttermilk, salt, black pepper, paprika, onion powder, garlic powder, and cayenne pepper should all be combined in a big bowl. In order to coat all of the chicken pieces, thoroughly mix. Cover and chill for at least 30 minutes or up to 2 hours for optimal effects.

Prepare the Coating: In a separate shallow dish, whisk together the flour, cornstarch, baking powder, and a pinch of salt and pepper. To form an egg wash, beat the eggs with two tablespoons of water in a partitioned bowl.

Coat the Chicken: Remove the chicken from the marinade made with buttermilk, letting any extra runoff. To get a double coating, dip each piece into the flour mixture, then into the egg wash, and afterwards, back into the flour blend. When fried, this will produce a crispy, golden exterior.

Heat the Oil: Empty vegetable oil into a large skillet or frying pan to about 1/2 inch depth. Heat the oil over medium intensity until it comes to 350°F (175°C). You can test the temperature by decreasing a little slice of bread or player into the oil; it should sizzle and become brilliant brown in a few moments.

Fry the Chicken: Carefully place the coated chicken tenders into the hot oil, frying in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side until brilliant brown is cooked through. The inward temperature ought to reach 165°F (74°C).

Drain and Rest: Remove the chicken tenders from the oil utilizing an opened spoon and put them on a plate lined with paper towels to drain any excess oil. Let the chicken rest for 5-10 minutes before serving to retain juiciness.

Serve and Enjoy: Serve the fried chicken tenders hot with your favourite dipping sauces like ranch, honey mustard, or barbecue sauce. Appreciate them as a fundamental dish with sides or as a delightful snack!