Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Mix well. Add the chicken tenderloins and toss to coat completely. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for tender, flavorful chicken!

Step 2: Set Up Your Breading Station
While the chicken marinates, prepare three shallow dishes for your breading station. In the first dish, combine the flour, ½ cup of the breadcrumbs, salt, pepper, garlic powder, onion powder, paprika, and cayenne if using. Mix well. In the second dish, beat together the eggs and water until smooth. In the third dish, place the remaining 1 cup of breadcrumbs.

Step 3: Heat the Oil (If Frying)
Add 1-2 inches of oil to a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F on a thermometer. You can test readiness by dropping in a tiny pinch of flour – it should sizzle immediately but not burn. Set up your cooling rack over a baking sheet nearby.

Step 4: Bread the Chicken
Remove the chicken from the buttermilk marinade, letting excess drip off. Working with one tender at a time, dredge it in the flour mixture, coating all sides and shaking off excess. Dip it in the egg wash, letting excess drip off. Finally, press it into the plain breadcrumbs, coating all sides thoroughly. Place on a clean plate. Repeat with all tenders.

Step 5: Fry the Chicken Tenders
Carefully place 4-5 breaded tenders in the hot oil (don’t crowd the pan). Fry for 3-4 minutes on the first side until deep golden brown, then flip and fry for another 3-4 minutes until the second side is equally golden and the internal temperature reaches 165°F. Transfer to the cooling rack and repeat with remaining tenders, adjusting heat as needed to maintain 350°F oil temperature.

Step 6: Rest and Serve
Let the chicken tenders rest on the cooling rack for 2-3 minutes before serving. This allows the coating to set and the juices to redistribute. Serve hot with your favorite dipping sauces!

For Baked Chicken Tenders:
Preheat oven to 425°F. Place a wire rack on a baking sheet and spray with cooking spray. Bread the chicken as directed above, then place tenders on the rack without touching. Spray the tops lightly with cooking spray. Bake for 18-22 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.

For Air Fryer Chicken Tenders:
Preheat air fryer to 400°F. Bread the chicken as directed. Place tenders in a single layer in the air fryer basket (work in batches if needed). Spray lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through to 165°F.