Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 6–8 strips about 1/2 inch thick and 3–4 inches long (kid-sized).

Season

Season the chicken strips evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss lightly to coat.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tbsp milk. In a third bowl, combine breadcrumbs and 2 tbsp grated Parmesan (if using).

Bread the tenders

Working in batches, dredge each strip first in flour (shake off excess), then dip into the egg mixture, and finally press into the breadcrumbs to fully coat. Place breaded tenders on a baking sheet and let rest 10 minutes to help coating adhere.

Cook — pan-fry (preferred for kids texture)

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F / 175°C). Add tenders in a single layer without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate and keep warm. Replenish oil as needed between batches.

Alternate cook — oven-baked

Preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment. Place breaded tenders on sheet, spray or brush tops with a little oil. Bake 12–15 minutes, flipping once halfway, until golden and internal temperature is 165°F (74°C).

Fries

Prep the potatoes

Wash and peel potatoes if desired. Cut into 1/3–1/2-inch thick sticks. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crispier fries). Drain and pat completely dry with towels.

Season and oil

Toss dried potato sticks with 2 tbsp vegetable oil, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika if using; coat evenly.

Cook — oven-baked fries (simple kid-friendly)

Preheat oven to 425°F (220°C). Spread fries in a single layer on a baking sheet lined with parchment or lightly oiled. Bake 20–25 minutes, turning once halfway, until golden and crisp at the edges.

Alternate cook — pan-fry

Heat 2–3 tbsp oil in a large skillet over medium-high. Add fries in batches and fry, turning occasionally, until golden and cooked through, about 8–12 minutes per batch. Drain on paper towels and finish with a pinch of salt.

Finish & Serve

Arrange warm chicken tenders and fries on a plate. Serve with small bowls of ketchup and ranch dressing and a lemon wedge if desired. For best texture, serve immediately so tenders stay crisp and fries remain hot.

Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.