In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

In a shallow dish, mix the flour and breadcrumbs together. Remove the chicken from the marinade, allowing excess to drip off, then dredge each strip in the flour-breadcrumb mixture, pressing lightly to adhere.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.

Carefully add the chicken strips to the hot oil in batches, cooking for 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve hot with your favorite dipping sauces.