Prepare the Chicken Tenders:

Marinate chicken tenders in buttermilk for at least 30 minutes (or overnight for best results).

In a shallow dish, mix flour, breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.

Dredge the chicken tenders in the flour mixture, ensuring they are evenly coated.

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken tenders until golden brown and cooked through (about 4-5 minutes per side). Place on paper towels to drain excess oil.

Make the Pancake Batter:

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, combine milk, egg, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.

Assemble and Serve:

Stack pancakes on a plate, top with crispy chicken tenders, and drizzle generously with maple syrup. Add a pat of butter if desired.