In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken tenders and ensure they are well-coated with the marinade.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Prepare the Coating:
In a shallow dish, place the crushed cornflakes.
In another shallow dish, place the flour. In a third shallow dish, beat the eggs.
Coat the Chicken:
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off.
Dredge each piece in the flour, shaking off any excess. Dip into the beaten eggs, then coat with the crushed cornflakes, pressing lightly to adhere.
Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken:
Working in batches, carefully place the coated chicken strips into the hot oil.
Fry for 4-5 minutes on each side, or until golden brown and cooked through.
Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.
Serve and Enjoy:
