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In a small bowl, mix together the mayo, ketchup, Worcestershire, garlic powder, onion powder, and cayenne. Cover and refrigerate until ready to serve.
In a large zip-top bag, combine the buttermilk and 2 tablespoons of Cajun seasoning. Add the chicken tenders, seal the bag, and massage to coat. Marinate in the fridge for at least 1 hour—or overnight for even more flavor.
In a shallow bowl, mix the flour, cornstarch, and remaining 1 tablespoon of Cajun seasoning. Remove a few tenders from the marinade (don’t shake off the excess—keep that coating!) and press them into the flour mixture until fully coated. Transfer to a tray and repeat with the rest.
Fill a heavy-bottomed pot or skillet with oil, about halfway up the sides. Heat to 350° F. Working in batches, fry 3–4 tenders at a time for about 4 minutes per side, or until golden and cooked through. Transfer to a wire rack or paper towel-lined tray to drain.