Pat the chicken tenders dry with paper towels.

In a bowl, combine the buttermilk with half of the paprika, garlic powder, onion powder, salt, and black pepper.

Add the chicken tenders to the marinade and let them sit for at least 15 minutes.

In another bowl, mix the flour with the remaining paprika, garlic powder, onion powder, salt, and black pepper.

Remove the chicken from the marinade and dredge in the seasoned flour.

Heat about 1 inch of vegetable oil in a frying pan over medium-high heat until it reaches 350°F.

Carefully place the coated chicken tenders into the hot oil, cooking in batches if necessary for 5-7 minutes on each side until golden brown.

Remove the chicken and let it drain on paper towels.