In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken strips to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

In a shallow dish, mix the flour and breadcrumbs together. Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour and breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F. Carefully add the chicken tenders in batches, avoiding overcrowding the pan.

Fry for 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces.