Place the chicken tenders in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.
In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder.
Remove the chicken tenders from the buttermilk, allowing any excess to drip off, then dredge them in the seasoned flour.
Coat the floured chicken tenders with breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully add the chicken tenders to the hot oil, cooking in batches if necessary, and fry until golden brown and cooked through, about 3-4 minutes per side.
Transfer the cooked tenders to a baking sheet lined with aluminum foil and top each with grated cheddar cheese.
Place the tenders under a broiler for 1-2 minutes, just until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly before serving.
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Variations & Tips
For a spicier version, add a pinch of cayenne pepper to the flour mixture. You can also substitute panko breadcrumbs for a lighter, airier crust. For a gluten-free option, use gluten-free flour and breadcrumbs. To add a hint of sweetness, drizzle a small amount of honey over the tenders just before serving.
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