Trim chicken into 3-4 inch tender strips if using breasts. Place chicken in a bowl with buttermilk and hot sauce (if using). Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

Breading Station

In a shallow bowl or plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, salt, and black pepper. In another bowl, beat the eggs with milk to make an egg wash.

Bread the Tenders

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in the egg wash, then return to the flour mixture for a double coat. Press the flour onto the surface to ensure a good crust. Place breaded tenders on a wire rack and let rest 10 minutes to set the coating.

Fry

Heat 3-4 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle steadily. Fry tenders in batches (do not overcrowd) for 3-5 minutes per side, until crust is deep golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan; sprinkle lightly with salt.

Pickled Slaw

Make Quick Pickle

In a small saucepan, combine white vinegar, water, sugar, salt, black pepper, and mustard seeds. Bring to a gentle simmer just until sugar dissolves, about 1-2 minutes. Remove from heat and let cool slightly.

Assemble Slaw

Place sliced green cabbage, red cabbage, carrot, and red onion in a bowl or jar. Pour warm pickling liquid over the vegetables so they're mostly submerged. Let sit at least 20 minutes at room temperature for a quick pickle; for best flavor refrigerate 1 hour to overnight. Drain before serving if liquid is excessive.

Hand-Cut Fries

Prepare Potatoes

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

Fry in Two Stages

Heat oil to 325°F (160°C). Fry potatoes in batches for 3-4 minutes until soft but not colored (blanch). Remove to a paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry blanched fries again in batches until golden and crisp, 2-3 minutes. Drain on paper towels and season immediately with 1 tsp salt.

Sauces & Finish

Place chosen sauce(s) into small ramekins. Arrange chicken tenders, a portion of pickled slaw, and hand-cut fries on a plate. Garnish with chopped parsley and lemon wedges. Serve immediately while tenders and fries are hot; slaw can be chilled or at room temperature.