Mix the dairy free milk and apple cider vinegar. Set aside and let it it for 5 minutes.

In medium bowl with lid add chicken, buttermilk, paprika, garlic powder and salt. (Make sure to follow measurements for the buttermilk mixture above)

Cover with lid and refrigerate for 4 hours (more is ok)

When you are ready to prepare your tenders in a medium sized bowl whisk together your dry coating of flour, chili powder, salt, baking powder and baking soda. Set aside

Preheat cooking oil of choice in large pan or fryer to 375 degrees and oven to 450.

Once both are ready remove chicken from refrigerator. One by one coat chicken tenders until all sides are covered.

Add 5-6 tenders to oil at a time, keeping a close eye on them the entire time and "flash fry" 3 minutes or less, depending on thickness of chicken. Remove when they look golden and crisp.

Remove from fryer and immediately put in a glass baking dish. (Glass will prevent sticking)

Repeat until all tenders are out of fryer and bake in oven for 20-25 minutes depending on the thickness of your tenders.

Serve with your favorite dipping sauce and enjoy!