Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease it.

In a medium bowl, whisk together buttermilk, garlic powder, paprika, salt, and pepper. Submerge the chicken tenders, coating evenly. Let them marinate for at least 15 minutes (or up to 4 hours for extra flavor).

While the chicken marinates, combine panko breadcrumbs, Parmesan cheese, dried parsley, and oregano in a shallow dish. Drizzle the melted butter over the mixture and toss until breadcrumbs are evenly coated.

Remove chicken tenders from buttermilk, allowing excess to drip off, then dredge each piece in the breadcrumb mixture. Press gently to ensure the coating adheres well.

Arrange the coated tenders on the prepared baking sheet in a single layer.

Bake for 15–18 minutes, flipping halfway through, until the tenders are golden-brown and cooked through (internal temperature should reach 165 °F/74 °C).

For extra crispiness, broil on high for 1–2 minutes, but watch closely to prevent burning.

Let rest for 2–3 minutes before serving to seal in juices.