Trim any excess fat from the chicken breasts or thighs. Slice the meat into 1/2- to 3/4-inch wide strips for tender-sized pieces. Aim for uniform size so they cook evenly.

Season

Place the cut chicken in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and let sit while you prepare the breading (5–10 minutes).

Wet Breading

In a shallow bowl or wide dish whisk together 2 large eggs, 3 tablespoons buttermilk, and 1 tsp hot sauce (if using) until smooth. This will help the dry breading adhere and add moisture.

Dry Breading

In a second wide shallow bowl combine 1 cup all-purpose flour, 1 cup panko breadcrumbs, 2 tablespoons cornstarch, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk to make a uniform mixture.

Dredge

Set up a breading station: seasoned chicken, wet bowl, and dry bowl. Working with a few pieces at a time, dip each chicken strip into the wet mixture, letting excess drip off, then press into the dry mixture to coat completely. For an extra-crispy double coating, return the coated piece to the wet mixture and again dredge in the dry mix. Place breaded tenders on a wire rack set over a baking sheet. Let rest 10 minutes to help coating adhere.

Frying

Pour about 1 cup of neutral oil into a heavy skillet (cast-iron or stainless) to reach roughly 1/4 to 1/2-inch depth, or use a deep pot with oil warmed to 350°F (175°C). Heat over medium-high until a thermometer reads 350°F, or test with a small breadcrumb: it should sizzle immediately and brown in ~30 seconds.

Working in batches to avoid crowding (2–4 pieces per batch depending on pan size), carefully add breaded chicken strips to the hot oil. Fry 3–4 minutes, turning once, until golden-brown and internal temperature reaches 165°F (74°C). If using a shallow pan, flip when underside is golden; if deep-frying, stir gently to separate pieces.

Using tongs, transfer cooked tenders to a wire rack or paper towel-lined pan to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining pieces.

Basket Serving

While the chicken finishes, reheat or prepare 4 oz of fries or potato wedges according to package or recipe instructions so they are hot and crisp.

Assemble the basket: place fries in a basket or plate, arrange 6–8 chicken tenders on top (depending on size), add 1/2 cup coleslaw if using, and include small ramekins or dollops of 3 tbsp assorted dipping sauces. Garnish with 2 lemon wedges.

Serve immediately while the tenders are hot and crispy. Recommend diners squeeze lemon over tenders and dip into preferred sauce.