Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or spray it with cooking spray to prevent sticking.

In a shallow bowl, combine the flour, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

In another bowl, whisk the eggs until combined. In a third bowl, place the breadcrumbs.

Take each chicken tender and first coat it in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing any extra to drip off, and finally coat it in the breadcrumbs, pressing gently to adhere the crumbs to the chicken.

Arrange the coated chicken tenders on the prepared baking sheet, ensuring they are not touching each other for even cooking.

Bake the chicken tenders in the preheated oven for 20-25 minutes, flipping them halfway through until they are golden brown and cooked through.

While the tenders are baking, mix the buffalo sauce and melted butter in a large bowl. Once the tenders are done, toss them in the buffalo sauce mixture until evenly coated.

Serve immediately, garnished with fresh parsley if desired, alongside your favorite dipping sauce.