Make a marinade by mixing together the buttermilk, garlic, onion, paprika, cayenne, and 1 tsp salt in a large container. Submerge the chicken tenders in the marinade and flip around a few times to coat. Cover the container and refrigerate for 8 hours.
Preheat the oven to 400°F. Set out 2 baking sheets and place a wire baking rack onto each one, set aside.
Mix the breadcrumbs with 1 tsp salt and 1/2 tsp pepper then spread out in a shallow dish. One at time pull out o chicken tender, shake off any excess marinade then roll in the breadcrumb mixture lightly pressing the breadcrumbs to the chicken to help them adhere. Place the breaded chicken tender on the wire rack and then bread the remaining chicken tenders the same way.
Bake the tenders in the preheated oven for 15 to 18 minutes or until chicken is cooked through (165°F).
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