In a large bowl, whisk together buttermilk, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Submerge chicken tenders in the mixture, cover, and refrigerate 15-20 minutes to marinate.

In a shallow dish, mix 1 cup flour with 0.5 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp paprika, and 0.5 tsp black pepper to create the dredging flour.

In a second shallow dish, beat the eggs until smooth.

In a third shallow dish, place breadcrumbs.

Pour oil into a heavy skillet or Dutch oven and heat to 350F (175C). Use enough oil to submerge the tenders halfway.

Remove a tender from the marinade, coat in the flour mixture, dip in eggs, then dredge in breadcrumbs until well coated.

Fry tenders in batches 3-4 minutes per side, until deep golden and internal temperature reaches 165F (74C). Remove and drain on a rack set over a baking sheet.

Keep fried tenders warm in a 200F (93C) oven while finishing the remaining pieces.

Fries & Slaw

Arrange frozen French fries on a baking sheet in a single layer. Bake at 425F (220C) for 18-22 minutes, turning halfway, until crispy and golden.

In a large bowl, combine shredded cabbage and carrots for the coleslaw.

Whisk together mayonnaise, sugar, apple cider vinegar, and 0.5 tsp salt to make the dressing.

Toss the cabbage and carrots with the dressing. Refrigerate 10-15 minutes to let flavors meld.

Honey Mustard Dipping Sauce

Whisk mayonnaise, mustard, honey, and lemon juice (if using) in a small bowl until smooth. Taste and adjust with a pinch of salt if needed.