In a large bowl, combine the chicken tenders, buttermilk, half of the garlic powder, half of the onion powder, half of the paprika, salt, pepper, and a splash of Worcestershire sauce. Mix well to coat the chicken and let it marinate.
In a separate bowl, whisk together the flour and the remaining garlic powder, onion powder, and paprika.
Remove the chicken tenders from the marinade and dredge them thoroughly in the seasoned flour mixture, pressing the flour into the chicken to create a craggy coating.
Heat oil in a deep pot. Carefully fry the coated chicken tenders in batches until they are golden brown and cooked all the way through.
To make the sauce, whisk together mayonnaise, ketchup, the remaining black pepper, a pinch of garlic powder, and the remaining Worcestershire sauce until smooth.
Serve the hot, crispy chicken tenders alongside the homemade sauce, crinkle-cut fries, and butter-toasted Texas toast.
Cook it hands-free.
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