In a large bowl, marinate the chicken tenders in buttermilk for at least 2 hours, or overnight in the refrigerator.

In a shallow dish, whisk together the flour, bread crumbs, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

In another bowl, beat the eggs until well blended.

Remove the chicken tenders from the buttermilk, letting the excess drip off.

Dip each tender into the flour mixture, then into the beaten eggs, and then back into the flour mixture, ensuring they are fully coated.

Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

Fry the chicken tenders in batches, about 3-4 minutes per side, until golden brown and crispy.

Remove the tenders and place them on paper towels to drain the excess oil.

Serve hot with your favorite dipping sauce.