Pour the buttermilk into a large, resealable, plastic bag and add the chicken. Seal and refrigerate for 30 minutes. Remove from the refrigerator and drain in a large colander. In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, beat the eggs, 2 tablespoons of water, and the 1 tablespoon of peanut oil. In a third shallow dish, combine the cornflake crumbs, panko bread crumbs, and paprika. Working with one tender at a time, dredge each in flour, then the egg mixture, then the crumb mixture. Repeat until all of the tenders are coated.

Preheat the oven to 200°F. Place a large baking sheet in the oven. Heat 1 inch of peanut oil in a large, nonstick skillet over medium heat. Place four tenders at a time in the hot oil and fry until deep golden brown, about 4 minutes per side. Add oil between batches, if necessary. Transfer the tenders to the baking sheet in the oven to keep them warm.