Bring a large pot of salted water to a boil, then add the tortellini. Cook until al dente and drain.

Set up a dredging station with flour in one bowl, beaten eggs in another, and the mixture of bread crumbs, parmesan, garlic powder, onion powder, and salt in the third bowl.

Coat each tortellini in flour, dip in egg, then press into the breadcrumb mixture, ensuring even coating.

Heat oil in a skillet until shimmering, then fry the tortellini in batches until golden brown, around 1 minute per side.

Transfer to a wire rack or paper towel-lined plate, season with kosher salt, and serve with dipping sauces.