Crispy Fried Chicken Tenders

In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add chicken strips to the marinade and refrigerate for at least 30 minutes, preferably 2-4 hours.
In a separate bowl, mix flour, cornstarch, baking powder, and a pinch of salt and pepper.
In another bowl, whisk the eggs.
Remove chicken from marinade, letting excess drip off.
Dredge each piece first in the flour mixture, then dip in the eggs, and back into the flour mixture, pressing lightly to adhere.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry chicken tenders in batches for 4-5 minutes per side or until golden brown and cooked through (internal temperature 165°F / 74°C).
Transfer to paper towel-lined plate to drain excess oil and sprinkle lightly with salt while hot.
Serve hot with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.