Make the marinade.

In a large zip-top bag, combine the buttermilk, mustard, salt, white pepper, and cayenne, if using.

Add the chicken tenders and massage to ensure each strip is coated with the marinade.  Place in the refrigerator and chill for at least one hour up to overnight.

Bread the chicken.

Preheat the oven to 450 degrees.  Line a baking sheet with foil, place a wire baking rack on top  and spray with cooking spray.  Set aside.

Dump the panko, cheese, garlic powder, onion powder, seasoned salt, and pepper into a large zip-top bag and shake to combine.

Remove a chicken strip from the marinade, add it to the bag of panko and shake to coat.  Press the crumbs onto the chicken strip.

Place the breaded chicken onto the prepared wire rack over the baking sheet.  Repeat with the remaining chicken.

Bake the chicken.

Liberally spray each chicken strip with cooking spray.

Bake the chicken in the preheated oven for 7-8 minutes.  Turn each strip and bake for an additional 7 minutes until lightly browned on the outside, the inside of the chicken is no longer pink, and the juices run clear.

Serve hot with dipping sauces.

If not serving immediately, cool the chicken on the wire rack to prevent the coating from getting soggy.