Cut Chicken: Use fresh, boneless, skinless chicken breasts. Cut into uniform strips (1.5 inches wide, 5 inches long).

Marinate: Mix buttermilk with garlic powder, paprika, black pepper, and salt. Submerge chicken strips and marinate for 2-4 hours (or overnight).

Coating Station Setup:

Seasoned Flour Mixture: Combine flour, Italian seasoning, garlic powder, onion powder, salt, and pepper.

Egg Wash: Beat eggs with water.

Second Flour Layer: Reserve half of the seasoned flour mixture.

Double Coating Process:

Dredge chicken in flour, dip in egg wash, then coat again in flour.

Place coated chicken on a wire rack for 5-10 minutes to set.

Choose one of the following methods:

Deep Fry:

Heat oil to 365-375°F (185-190°C).

Fry 3-4 tenders at a time for 4-5 minutes per side until golden brown.

Drain on paper towels.

Bake:

Preheat oven to 400°F (200°C).

Coat tenders with herb stuffing mix and parmesan.

Bake on a lined sheet for 20-25 minutes, flipping halfway.

Air Fry:

Preheat air fryer to 375°F (190°C).

Spray basket with oil, place tenders in a single layer.

Cook for 12-14 minutes, flipping halfway.

Cut Potatoes: Use Yukon Gold potatoes. Cut into ¼-inch thick strips for even cooking.

Soak: Place cut fries in hot water for 10-15 minutes to remove excess starch. Drain and pat dry thoroughly.

Season: Toss fries with olive oil and your choice of seasonings (e.g., salt, garlic powder, paprika, or ranch mix).

Bake:

Preheat oven to 450°F (230°C).

Arrange fries in a single layer on a baking sheet.

Bake for 15-20 minutes, flipping halfway, until golden and crispy.

Dipping Sauces: Prepare classic ranch, honey mustard, BBQ sauce, chipotle mayo, or garlic aioli.

Plating: Serve tenders and fries in separate sections. Add garnishes like parsley or microgreens.

Creative Ideas:

Make sliders, loaded fries, wraps, or salads.

Set up a DIY dipping station with multiple sauces.