Slice the 0.5 lb chicken breast into 1/2-inch thick strips. In a bowl, combine 1/2 cup buttermilk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Add the chicken strips, turn to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours).

Make breading

In a shallow dish, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder, and 1/8 tsp cayenne pepper. In a second shallow bowl, beat the egg.

Dredge

Remove a strip from the buttermilk, let excess drip off, then dredge in the flour mixture, press to adhere, dip into the beaten egg, then dredge again in the flour mixture for a double-coated, crisp crust. Place on a wire rack while you heat the oil.

Fry

Pour 2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) or until a small pinch of flour sizzles immediately. Fry the chicken strips in batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Fries

Prep

Peel the large russet potato if desired, then cut into 1/4 to 3/8-inch thick strips. Place cut fries in a bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-fry (optional crispier fries)

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry the dried potato strips in small batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final fry.

Final fry & season

If you skipped par-frying, heat oil to 375°F (190°C). Fry the fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1/2 tsp salt and 1/8 tsp black pepper, tossing to coat.

Signature Sauce (assembly)

Select one 1/4 cup sauce: BBQ-mayo (mix 2 tbsp mayonnaise + 2 tbsp BBQ sauce), honey mustard (2 tbsp mayo + 2 tbsp Dijon + 1 tbsp honey), or spicy ranch (2 tbsp ranch + 1 tbsp hot sauce). Spoon into a small ramekin for serving. All sauce components listed above are ready-to-serve and require no cooking.

Finishing & Serve

Arrange half a pound of crispy chicken strips and a serving of fries on a plate. Add the ramekin with your chosen signature sauce. Garnish with a lemon wedge and a sprinkle of chopped parsley if desired. Serve hot.