In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

In a shallow dish, mix together flour, crushed cornflakes, Parmesan cheese, and dried parsley.

Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tender in the flour mixture, pressing lightly to adhere.

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat.

Once the oil is hot, carefully add chicken tenders in batches, being careful not to overcrowd the pan.

Fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Serve warm with your favorite dipping sauce.