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Mix the chicken tenders, buttermilk, whisked egg, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder in a bowl. Cover and refrigerate for a minimum of 4 hours or overnight.
Combine the 1.5 cups plain flour, ½ cup cornflour, 1 tablespoon baking powder, 1.5 teaspoons salt, 2 tablespoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon ground ginger, 1 teaspoon dried basil, and 1 teaspoon ground sage in a separate bowl.
Remove the chicken from the buttermilk mixture one piece at a time and coat it well with the seasoned flour mixture. Shake off any excess and place the coated chicken on a tray lined with baking paper, making sure to have a layer of baking paper between each layer of chicken.
Let the coated chicken sit in the fridge for at least 30 minutes before cooking.
Deep fry the chicken in hot oil until golden brown, being careful not to overload the pot or pan. Drain the fried chicken on a wire rack instead of paper towels to ensure they stay crispy.
Serve the fried chicken with your favorite sides.