Whisk buttermilk, eggs, salt, pepper, garlic powder, paprika, and hot sauce in a bowl. Add tenders and chill 4–24 hours.

Mix flour and cornstarch in a shallow dish. Heat oil to 350°F in a heavy skillet or Dutch oven.

Dredge each tender in flour mix, shake off excess, then fry 3–4 minutes per side until golden and 165°F inside.

Drain on a wire rack over a sheet pan. If kids like softer crust, tap once with a paper towel to remove extra oil.

Serve with ketchup or ranch.