In a small bowl, combine salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. Mix the spices until well blended.

Sprinkle the seasoning mix over the chicken tenderloins, making sure each piece is evenly coated. Use your hands to gently rub the seasoning into the chicken, ensuring that all sides are well seasoned.

Allow the seasoned chicken to sit for at least 15 minutes to absorb the flavors.

In a large mixing bowl, whisk together 200 g of flour, 100 g of cornstarch, 1 tsp of baking powder, garlic powder, onion powder, paprika, and cayenne pepper, and salt until thoroughly mixed and evenly distributed.

In a medium mixing bowl, whisk together 4 tbsp of seasoned flour, 1 egg, 50 ml of water until the mixture is smooth and well combined.

Take each seasoned chicken tenderloin and dip it first into the seasoned flour mixture, ensuring it's fully coated. Then, dip the tenderloin into the wet batter, allowing any excess to drip off. Finally, return the tenderloin to the seasoned flour, pressing the flour mixture firmly into the chicken to ensure a thick, even coating.

Place the coated tenderloins on a rack and let them rest for 10-15 minutes. This resting time will help the coating adhere better and result in a crispier texture when fried.

Heat vegetable oil or another neutral oil in a deep pan or fryer to 350°F (175°C). Carefully add the seasoned and battered chicken tenderloins to the hot oil, frying them in batches for 7-8 minutes, or until they turn golden brown and are cooked through. Once done, remove the chicken from the oil and place it on a paper towel-lined rack to drain any excess oil.

After allowing the chicken to rest for a few minutes, return the tenderloins to the hot oil for a second fry. Fry them for an additional 3-4 minutes until they are extra crispy and golden. Remove from the oil and set them back on the paper towel-lined rack to drain.

In a medium-sized pan, melt 5 tablespoons of butter over medium heat. Be careful not to let it brown.

Once the butter has melted, add 10 cloves of minced garlic, ¼ teaspoon chicken bouillon powder, ¼ teaspoon smoked paprika, ¼ teaspoon salt, and 1 teaspoon garlic powder. Stir well to combine the seasonings.

Cook the mixture over medium heat, stirring occasionally, until the garlic softens slightly and becomes fragrant, about 2-3 minutes. Be careful not to burn the garlic.

Place the fried chicken tenders in a large mixing bowl. Pour the seasoned garlic butter over the chicken tenders, ensuring each piece is coated evenly.

Sprinkle grated Parmesan cheese and 1 tablespoon finely chopped parsley over the tenders. Toss gently until the chicken is thoroughly coated with the sauce, cheese, and parsley.

Transfer the tenders to a serving dish. If desired, top with additional Parmesan cheese for extra flavor. Serve immediately and enjoy!