Place the chicken in a ziplock bag with the buttermilk. Place in the refrigerator for at least 4 hours or overnight.
When the chicken is done marinating place in a colander and let the buttermilk drain.
Preheat the oven to 400 degrees F. Line baking pans with aluminum foil and spray with a non-stick cooking spray.
Step up your work stations.
Add the flour, salt, garlic powder, and onion powder in the first container.
In the second container beat the eggs and the water together.
In the third container place the crushed potato chips.
Dredge the chicken tenders in the flour, shaking off any extra.
Dip them in the egg mixture
Then roll them in the crushed potato chips. Pressing the chips onto the chicken.
Place the chicken tenders on the prepared baking pans. Place in the preheat oven and bake for about 15 minutes or until the chicken is longer pink inside and the temperature is 165 degrees F.