Place chicken tenderloins in buttermilk and marinate for 20 to 30 minutes.
In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
In another bowl, beat the eggs.
Add panko breadcrumbs to a third bowl.
Remove chicken from the buttermilk.
Coat each piece in seasoned flour.
Dip into beaten egg.
Cover with panko breadcrumbs.
Let the breaded chicken rest for 10 minutes.
Heat oil to 350°F in a skillet.
Fry chicken tenders for 3 to 4 minutes per side until golden brown and cooked through.
Drain on a wire rack or paper towels.
Serve hot with your favorite dipping sauce.
