Stepwise Method:

• Start by placing the chicken tenderloins into a large bowl. Pour the buttermilk over the chicken, ensuring that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
• While the chicken is marinating, set up your breading station. In one shallow dish, place the all-purpose flour mixed with salt, black pepper, garlic powder, and paprika. In a second shallow dish, beat the two eggs. In a third dish, pour the panko breadcrumbs.
• Once marinated, remove the chicken tenderloins from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs.
• In a large frying pan, pour enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep). Heat the oil over medium-high heat until it shimmers.
• Carefully place the breaded chicken fingers in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and cooked through.
• Once cooked, transfer the chicken fingers to a plate lined with paper towels to drain any excess oil. Allow them to cool slightly before serving.