In a bowl, mix buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper.
Add chicken tenders, ensuring they’re fully coated. Cover and refrigerate for 1–4 hours (or overnight for best flavor).
In a shallow dish, combine flour, Panko, paprika, cayenne, and thyme.
Remove chicken from buttermilk (let excess drip off).
Dredge each tender in the flour mixture, pressing lightly to adhere.
Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
Fry tenders in batches for 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).
Drain on a wire rack or paper towels.
Enjoy hot with honey mustard, ranch, or your favorite dipping sauce!
