1. Brine the Chicken

In a large bowl or resealable bag, combine buttermilk, hot sauce, 1 tsp garlic powder, and 1 tsp onion powder. Add chicken tenders, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes (or up to 24 hours for maximum tenderness).

2. Prepare the Coating

In a shallow dish, whisk together flour, Parmesan cheese, paprika, remaining garlic powder, onion powder, baking powder, salt, and pepper until thoroughly combined.

3. Dredge the Chicken

Remove one tender from the brine, letting excess drip off. Dredge in the flour mixture, pressing firmly to create a thick, clumpy coating. Place on a wire rack set over a baking sheet. Repeat with all tenders. Let rest for 5-10 minutes—this helps the coating stick.

4. Cook to Perfection

For Frying (Ultimate Crisp):

Heat 1 inch of oil in a heavy skillet (cast iron preferred) to 350°F (175°C).

Fry tenders in batches for 3-4 minutes per side until deeply golden and internal temperature reaches 165°F.

Drain on a wire rack (not paper towels) to keep them crispy.

For Baking (Easier & Lighter):

Preheat oven to 425°F (220°C).

Place wire rack with coated tenders in oven. Drizzle or spray with oil/melted butter.

Bake for 15-18 minutes, flipping halfway, until golden and cooked through.

5. Serve & Enjoy

Serve immediately with your favorite dipping sauces—ranch, honey mustard, and BBQ sauce are all perfect pairings!