Whisk the buttermilk and egg in a shallow bowl, then coat the chicken and let it stand for 10 minutes.
Combine the flour, cornstarch, salt, paprika, garlic powder and pepper in a second shallow bowl.
Lift each tender from the buttermilk, press it firmly into the flour mixture and set it on a rack for 10 minutes until the coating looks damp in spots.
Heat the peanut oil in a heavy pot to 350°F, keeping the pot no more than halfway full.
Fry 3 or 4 tenders at a time for 4 to 6 minutes, turning once and maintaining the oil between 325°F and 350°F.
Verify the center of the thickest chicken tender reaches 165°F, then drain the batch on a clean wire rack set over a sheet pan.
Bring the oil back to 350°F before frying the remaining chicken and serve while the crust still crackles.
