In a large bowl, combine garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Add the chicken tenders and toss to coat evenly.

Pour the buttermilk over the seasoned chicken, ensuring all pieces are submerged. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

In a shallow dish, combine flour and cayenne pepper (if using). In another shallow dish, place the panko breadcrumbs.

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each tender in the flour mixture, then dip back into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once hot, carefully add chicken tenders in batches, being sure not to overcrowd the pan.

Fry for 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauce.