Marinate Chicken:
In a bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add chicken tenders and marinate for at least 1 hour (or overnight for best flavor).

Prepare Breading:
In a shallow dish, mix flour, cornstarch, paprika, garlic powder, cayenne (if using), salt, and pepper.

Heat Oil:
In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C).

Bread Chicken:
Remove tenders from marinade, letting excess drip off. Dredge in flour mixture, pressing to coat well. For extra crunch, dip back in buttermilk and flour again (double dip).

Fry:
Fry in batches for 4–5 minutes per side or until golden brown and internal temp reaches 165°F (74°C). Drain on paper towels.

Serve:
Serve hot with your favorite dipping sauce like ranch, honey mustard, or BBQ.