Place the chicken breast tenders and buttermilk in a large bowl. Stir to combine.
Cover and refrigerate for at least 30 minutes or up to 8 hours.
Place the eggs in a medium sized bowl. Place the flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl.
Stir the flour and spices together until well combined.
Take each piece of chicken out of the buttermilk mixture. One at a time, coat the chicken in the flour, then dip in the egg, then coat again in the flour. Repeat until all chicken pieces are coated.
Heat 3 inches of oil in a large deep pot to 350 degrees F.
Cook 4-5 pieces of chicken at a time for 6-8 minutes or until golden brown.
Drain on paper towels, then serve.