Cut chicken into strips. Place in a large ziptop bag with pickle juice. Refrigerate for 4 to 8 hours.
Remove chicken from pickle juice and place in a medium bowl. Add buttermilk and hot sauce. Stir to coat chicken well. Refrigerate for 1 hour.
In a pie plate or shallow bowl, stir together flour, cornstarch, paprika, salt, pepper, and garlic powder.
Remove chicken from buttermilk and coat well in flour mixture. Place on a baking sheet lined with wax paper or parchment paper. Let sit 20 to 30 minutes.
Pour 2 inches of oil into a Dutch oven. Heat oil to 350 degrees. Working in batches of about 4 to 5 chicken tenders, fry chicken tenders for 3 to 4 minutes per side. Place on a paper towel-lined plate.