Begin by patting the chicken tenderloins dry with paper towels. This ensures the coating adheres better. Season them lightly with salt and pepper.​

In three shallow dishes, prepare your dredging stations: 1. In the first dish, combine the flour, garlic powder, and black pepper. 2. In the second dish, whisk together the eggs and hot sauce. 3. In the third dish, place the panko breadcrumbs.​

Dip each chicken tender first into the flour mixture, ensuring it’s fully coated. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the tender in the panko breadcrumbs, pressing gently to adhere.​

Heat a frying pan over medium-high heat and add enough oil to cover the bottom. Once hot, add the chicken tenders in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the pan and drain on paper towels.​

In a small saucepan, melt the butter over medium heat. Once melted, add the buffalo sauce and stir to combine. Remove from heat once warmed through.​

Place the cooked chicken tenders in a large bowl. Pour the buffalo sauce over the tenders and toss gently to coat each piece evenly.​

Transfer the sauced tenders to a serving platter. Serve immediately with your choice of dipping sauces, such as ranch or blue cheese, and enjoy!