In a bowl, combine the buttermilk, salt, and pepper. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare the Breading

In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Coat the Chicken

In another bowl, beat the eggs. Remove the marinated chicken from the buttermilk, letting excess drip off, then dip into the egg mixture and finally coat with the flour mixture. Set aside on a plate.

Cook the French Fries

Prepare French fries according to package instructions, baking or frying until golden and crispy.

Fry the Chicken Fingers

In a large skillet, heat oil over medium-high heat. Fry the chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Prepare the Fruit Salad

Chop seasonal fruits into bite-sized pieces and combine in a bowl. Toss gently and set aside.

Serve

Plate the chicken fingers with French fries and a side of seasonal fruit salad.