1Pour buttermilk in medium bowl; add chicken and toss to coat completely.
2Combine batter mix, paprika, garlic powder, onion powder, thyme and black pepper in shallow pan; stir until well blended.
3Remove chicken (2 at a time) from buttermilk, coat with batter mixture and set on separate plate. Repeat with remaining chicken tenders. Sprinkle with remaining batter mixture.
4Heat oil in large nonstick skillet over medium-high heat. Add chicken and reduce heat to medium. Sprinkle chicken with 1/4 teaspoon salt, cook 6 minutes, turn and cook 5 minutes or until cooked through. Place on serving platter, sprinkle with remaining 1/4 teaspoon salt. Let stand 3 minutes to allow flavor to absorb.