Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease the rack with cooking spray and set aside.

Trim and remove any visible tendons or excess fat from the chicken tenderloins. Pat dry with paper towels, then season evenly with garlic powder, salt, and black pepper. Set aside.

Prepare three shallow bowls:

In the first bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, black pepper, and paprika (or cayenne).

In the second bowl, whisk together the eggs and 2 tablespoons of Frank’s RedHot sauce.

In the third bowl, add the panko breadcrumbs.

Dredge each tenderloin in the flour mixture, shaking off any excess. Next, dip into the egg mixture, ensuring full coverage. Finally, press into the panko breadcrumbs, coating thoroughly. Place the breaded tenders on a clean plate.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the chicken tenders for 3 to 4 minutes on each side or until golden brown. Add additional oil as needed.

Transfer the seared chicken tenders to the prepared wire rack. Bake in the preheated oven for 10 to 12 minutes or until the internal temperature reaches 165°F (74°C) and the tenders are cooked through.

While the chicken bakes, place the hot sauce, butter, and garlic powder in a small saucepan. Heat over medium-low, stirring until the mixture is smooth and fully combined.

Once baked, transfer the chicken tenders to a large mixing bowl. Pour the warm Buffalo sauce over the tenders and gently toss to coat them evenly.

Serve immediately with ranch or blue cheese dressing on the side for dipping. These Buffalo chicken tenders pair well with celery sticks, fries, or a crisp green salad.