Set out two clean plates. Line one with paper towels. Set aside.
In a shallow bowl, combine the flour, salt, onion powder, and garlic powder. In a separate shallow bowl, whisk the eggs and water together.
Dredge the chicken tenders in the flour, dip them into the egg mixture, then dip them in the flour again, being sure to coat them completely.
Pour about 2 inches of oil into a large frying pan set over medium-high heat. The oil should be about 350°F.
Once heated, fry the tenders, a few at a time, in the oil until golden brown and crispy, about 3-4 minutes per side. Transfer to the towel-lined plate. Set aside.
Heat the butter and Buffalo sauce in a saucepan over medium heat. Pour the sauce over the tenders and gently toss to coat.
Serve the tenders with ranch or blue cheese dressing and blue cheese.
