Marinate the Chicken In a bowl, mix buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken strips, cover, and refrigerate for at least 30 minutes (or up to 8 hours).
Prepare the Coating In a shallow dish, mix flour, breadcrumbs, paprika, salt, and pepper.
Bread the Tenders Remove chicken from the marinade. Dredge each piece in the breadcrumb-flour mixture, pressing well to coat.
Fry Heat oil to 175°C (350°F). Fry chicken strips in batches, 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.
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