Pour buttermilk, salt, and pepper into a bowl. Add tenderloins and toss to coat.

Cover and chill 30 minutes if you have time, or 10 minutes if you don't.

Mix flour, paprika, and garlic powder on a plate. Dredge each tenderloin in flour, shaking off excess.

Heat oil in a skillet over medium heat until shimmering. Add tenders in one layer.

Cook 3–4 minutes per side until golden and cooked through. Work in batches if needed.

Rest 2 minutes on a paper towel-lined plate before serving.