Pat the chicken tenders dry with paper towels and season with salt and pepper.

Set up a breading station: In one bowl, place the flour; in a second bowl, whisk the eggs; in a third bowl, combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

Dredge each chicken tender first in the flour, then dip it into the egg mixture, and finally coat in the breadcrumb mixture, pressing gently to adhere.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken tenders in batches.

Fry the chicken tenders for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on paper towel-lined plate.

In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream, stirring continuously. Bring to a gentle simmer and gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Plate the chicken tenders and generously drizzle the garlic Parmesan cream over the top.

Garnish with chopped fresh parsley and serve immediately.