In a small bowl, combine mayo, buttermilk, yellow mustard, salt, black pepper, and garlic powder to make a rich and tangy ranch sauce.

Mix the ingredients well until smooth and set the sauce aside.

In a shallow bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Set this dry mixture aside.

In a deep bowl, whisk together buttermilk, salt, black pepper, paprika, and garlic powder.

Take 3 tablespoons of the wet batter and add it to the dry mixture. Mix to create a flaky texture.

Dip each chicken tender first into the wet buttermilk mixture, then into the dry flour mixture, back into the wet, and finally into the dry for a double coating.

Allow any excess wet or dry batter to drip off before moving to the next step. Once all tenders are breaded, let them rest for about 10 minutes.

Heat cooking oil in a frying pan to about 365°F (185°C), about 1.5 to 2 inches deep.

Drop one chicken tender at a time into the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.

Fry the tenders until they are golden brown all around, which should take about 7-8 minutes. Rotate the tenders as needed for even browning.

Once cooked, use a slotted spoon to transfer the tenders to a paper towel-lined plate to drain any excess oil.

Serve the crispy chicken tenders warm with the prepared ranch sauce for dipping.

Garnish with fresh herbs like parsley or chives for a burst of color.