Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.

Coat each chicken tender first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Place each tender on the prepared baking sheet.

Once all tenders are coated, bake in the preheated oven for 20 minutes, flipping halfway through to ensure even crispiness.

While the tenders are baking, melt the butter in a small saucepan over low heat. Once melted, stir in the buffalo sauce until well combined.

After the chicken tenders are golden brown and crispy, remove them from the oven and immediately toss them in the buffalo sauce mixture until fully coated.

Return the coated tenders to the baking sheet and bake for an additional 5 minutes to set the sauce.

Remove from the oven, garnish with fresh parsley if desired, and serve hot with your favorite dipping sauce.