Pat your chicken tenders completely dry with paper towels and season both sides with salt and pepper. Combine the flour, cornstarch, garlic powder, paprika, onion powder, and cayenne in a shallow bowl and mix thoroughly until evenly distributed.

Pour buttermilk into another shallow bowl and beat the eggs in a third bowl. Set up your dredging station with buttermilk first, then flour mixture, then panko breadcrumbs in separate dishes.

Dip each tender into buttermilk, coating thoroughly, then transfer to the flour mixture and coat all sides generously. Shake off excess flour and immediately place the tender into the panko breadcrumbs, pressing gently so the coating adheres properly.

Heat vegetable oil to 350°F in a deep skillet or Dutch oven, using a thermometer for accuracy. Working in batches to avoid crowding, carefully place coated tenders into the hot oil.

Fry the crispy game day chicken tenders recipe for 3-4 minutes per side until the coating turns golden brown and the internal temperature reaches 165°F. Transfer finished tenders to a wire rack lined with paper towels to drain excess oil.

Sprinkle warm tenders with dried parsley and additional salt if desired for extra flavor. Serve these chicken tenders immediately while still warm and crispy for maximum enjoyment.