Optional marinade: In a bowl, combine chicken strips with buttermilk, 1/4 teaspoon salt, a pinch of pepper, and hot sauce if using. Cover and marinate 30 minutes up to 24 hours; drain excess before breading.

Set up breading: In one shallow bowl, whisk flour with garlic powder, onion powder, paprika, remaining salt, and pepper. In a second bowl, beat eggs with milk or water. In a third bowl, combine panko with optional halal Parmesan.

Dredge: Pat chicken dry. Coat each strip in seasoned flour (tap off excess), dip in egg, then press into panko to fully coat. Place on a wire rack and rest 5–10 minutes so the coating adheres.

Bake (lighter option): Preheat oven to 400°F (200°C). Place tenders on a parchment-lined sheet pan fitted with a rack, mist lightly with oil. Bake 20–25 minutes, flipping halfway, until golden and the thickest piece reads 165°F (74°C).

Air fry (fast & crisp): Preheat air fryer to 400°F. Arrange tenders in a single layer, spray lightly with oil. Cook 10–12 minutes, flipping once, until golden and 165°F.

Pan-fry (classic): Heat 1/4 inch neutral oil in a large skillet to about 350°F (175°C). Fry tenders in batches 3–4 minutes per side until deeply golden and 165°F inside. Drain on a rack or paper towels.

Finish & serve: Rest 1–2 minutes, season with a tiny pinch of salt or a squeeze of lemon, and serve hot with your favorite dipping sauces.