In a mixing bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

In a shallow dish, mix together flour, panko breadcrumbs, salt, black pepper, and onion powder.

Remove chicken from marinade, allowing excess to drip off. Dredge each tender in the flour mixture, ensuring an even coating. Press gently to adhere the breading.

Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the chicken tenders in batches for about 5-7 minutes or until golden brown and cooked through. Use tongs to turn them halfway for even cooking.

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