Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
Drain and blot with paper towels to remove excess buttermilk.
Meanwhile, preheat oven to 325 degrees Farenheit.
Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
Increase oven heat to 450 degrees F.
Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
Dredge drained and blotted chicken tenders in seasoned starch.
Next, coat dredged tenders thoroughly with beaten egg whites.
Last, dip tenders in bread crumbs to fully coat.
Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.
Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.
Source: Rocco DiSpirito