Start by patting the halal chicken tenders dry with paper towels to remove any excess moisture. This helps the coating stick better.

In a bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Stir to combine.

Add the chicken tenders to the bowl and let them marinate for at least 30 minutes. For extra flavor, you can marinate them for a few hours in the fridge.

In a shallow dish, add the flour. In another dish, beat the eggs. In a third dish, place the Panko breadcrumbs.

Season the flour with a pinch of salt and pepper to add more flavor to the coating.

Remove each chicken tender from the buttermilk marinade and dip it into the flour, then into the egg wash, and finally coat it with the Panko breadcrumbs. Gently press to help the breadcrumbs adhere.

For frying: Heat about 1-2 inches of oil in a skillet over medium heat. Once the oil is hot, carefully add the chicken tenders in batches, frying for about 4-5 minutes per side or until they’re golden brown and crispy.

For baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil. Place the coated tenders on the sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

For air frying: Preheat your air fryer to 375°F (190°C). Arrange the tenders in a single layer and cook for 10-12 minutes, flipping them halfway through.

Once your chicken tenders are perfectly crispy, remove them from the heat and let them rest for a couple of minutes before serving. Enjoy with your favorite dipping sauce, like honey mustard or ranch.