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Marinate your chicken tenders with buttermilk, salt, pepper, garlic powder, and paprika for at least 15 minutes.
In a separate bowl, combine flour, potato starch, salt, pepper, and garlic powder. Remove the chicken from the marinade and dredge each piece in the dry mix, making sure to coat every crevice.
Heat oil to 375°F (190°C) and fry the chicken tenders until golden brown and crispy, about 12 minutes. Remove and let cool slightly.
While the chicken cools, melt butter in a pan. Add minced garlic and cook for 1 minute, then add salt and garlic powder and cook for another 30 seconds.
In a large bowl, toss the fried chicken tenders with the garlic butter, parmesan, and parsley until evenly coated.
Serve on a plate and optionally top with extra parmesan.