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In one bowl, mix the flour, paprika, salt, garlic powder, and pepper.
In another bowl, whisk together the egg and buttermilk.
Dip each chicken tender into the buttermilk mixture and then the flour mixture, repeating 3 times for a triple coating.
Fry in hot oil until golden brown and cooked through.
Add all ingredients to a saucepan and cook over low heat until the butter is melted and it starts to simmer.
Remove from heat and allow to cool slightly, then brush over the cooked chicken tenders.
In a pan, add the spinach, artichokes, garlic, and olive oil.
Saute until the garlic is fragrant.
Add the cream cheese, sour cream, mayonnaise, and mozzarella and mix until melted and combined.
Season with salt, pepper, onion powder, and garlic powder.
Transfer to a baking dish and bake at 350 for 20 minutes.
Cut the mozzarella into sticks.
Dip each stick into the eggs and then the breadcrumbs, repeating once more for a double coating.
Fry in hot oil until golden brown and crispy.