In a bowl, combine chicken tenders with buttermilk, paprika, garlic powder, salt, and pepper. Marinate for 10–15 minutes.

Pour vegetable oil into a large skillet until it’s ½-inch deep. Heat oil to 350°F over medium-high.

Place flour seasoned with salt and pepper in one bowl, beat eggs in another, and mix panko with Parmesan in a third.

Dredge each marinated tender in flour, dip into eggs, then press into the panko-Parmesan mix.

Carefully add coated tenders in batches, frying 3–4 minutes per side until golden brown and cooked through.

Transfer cooked tenders to a wire rack to drain and cool for 2 minutes.

Arrange hot tenders on a platter, garnish with lemon wedges, and serve with dipping sauces.