Pour the chicken tenderloins into a large bowl and cover them with buttermilk, kosher salt, and black pepper. Chill the bowl in your fridge and let the chicken soak up the flavors for about 3 hours or overnight if you have the time.

Once marinated, bring the chicken out to warm up a bit while you get your breading ready. Spread parchment paper on a large baking sheet and have it nearby.

In a shallow dish, mix the flour, cornstarch, kosher salt, and garlic powder together well. Whisk the eggs and water in another shallow dish. In a third bowl, combine the panko bread crumbs and grated parmesan cheese.

Take out each piece of chicken one by one. Coat it lightly in the flour mixture, then dip it into the egg wash, and finally press it thoroughly into the panko and parmesan mix. Place the breaded tenders on your prepared baking sheet.

Fill a large pot with 2 inches of vegetable oil and heat it on medium-low until it reaches about 350°F (175°C).

Carefully fry the chicken tenders in batches, adding 3 to 4 pieces at a time. Fry them for around 4 to 5 minutes until the outside is golden and crispy and the internal temperature hits 165°F (74°C).

Use a slotted spoon to lift the chicken from the hot oil and set them on a plate lined with paper towels to drain excess oil. Keep an eye on the oil temperature and let it heat back up between batches.

In a small saucepan, melt the butter over low heat. Add the minced garlic and kosher salt, stirring gently until everything is combined and fragrant. Remove from heat and stir in chopped parsley.

Arrange the cooked chicken tenders on a serving dish and drizzle the warm garlic butter over the top. Serve immediately and enjoy your flavorful garlic parmesan chicken tenders.