Trim any fat from the chicken breasts and slice each breast into 3–4 equal-width tenders (about 3–4 ounces each). Pat the tenders dry with paper towels.

In a medium bowl, whisk together buttermilk, garlic powder, onion powder, hot sauce (if using), kosher salt and black pepper. Add the chicken tenders, submerging them fully. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best tenderness and flavor.

Breading

Set up a breading station with three shallow containers. In the first container place the flour and cornstarch; whisk together with paprika, garlic powder, onion powder, dried thyme/oregano, cayenne (if using), kosher salt and black pepper.

In the second container beat the eggs with 2 teaspoons water until combined.

In the third container place the panko (if using) or additional flour. For an extra crunchy double-coat option: you will dredge in flour mixture, dip in egg, then press into panko and return briefly to the flour mixture (see step below).

Working one at a time, remove a tender from the buttermilk (allow excess to drip off). Dredge thoroughly in the seasoned flour mixture, shake off excess, dip into the beaten egg, then press into panko (if using) or back into the flour mixture for a double coat. Place coated tenders on a wire rack set over a baking sheet. Repeat with remaining tenders. Let the breaded tenders rest 10–15 minutes to set the crust.

Frying & Serving

Pour oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (roughly 3–4 cups depending on pot size). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil; it should sizzle and rise steadily.

Fry the tenders in batches without crowding the pan. Gently lower 3–4 tenders into the hot oil and fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Total cooking time per batch is usually 6–8 minutes depending on thickness. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet to drain and keep crispy. Sprinkle lightly with a pinch of kosher salt while hot.

For the fries: If using frozen fries, bake or fry according to package instructions at the same time you’re frying the last batch of tenders so everything is hot together. If using fresh fries, double-fry for best texture: par-fry at 325°F (160°C) until pale and soft (3–5 minutes), drain and rest, then increase oil to 375°F (190°C) and fry until golden and crisp (2–3 minutes). Season with kosher salt immediately.

Serve the chicken tenders hot with fries, lemon wedges and your choice of ranch or preferred dipping sauce.