Trim any fat from the chicken breasts. Slice each breast into 4–6 strips roughly 1" wide so pieces are bite-sized for kids. Pat the strips dry with paper towels.

Set up dredging station

In one shallow bowl whisk together the egg and buttermilk until combined. In a second shallow bowl combine the flour, breadcrumbs, salt, pepper, paprika, and garlic powder. Have a plate ready for coated tenders.

Coat the tenders

Working in batches, dip each chicken strip into the egg-buttermilk mixture, letting excess drip off, then press into the flour-breadcrumb mixture to coat evenly. Place coated strips on the plate and let rest 5 minutes so coating adheres. Repeat until all strips are coated.

Shallow fry the tenders

Pour vegetable oil into a large skillet so it reaches about 1/4"–1/2" depth and heat over medium until shimmering (about 350°F / 175°C or when a small breadcrumb sizzles). Add 4–6 tenders in a single layer without crowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a paper towel–lined plate. If desired, finish in a warm oven (200°F / 95°C) while you cook remaining batches to keep warm.

Optional lighter oven finish

If you prefer less oil, place the coated tenders on a lightly oiled baking sheet, spray tops lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until golden and cooked through.

Fries

Prep the potatoes

Peel (optional) and cut potatoes into 1/3"–1/2" thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels or paper towels—drying prevents sogginess.

Season and roast

Toss dried potato sticks with olive oil, salt, and pepper in a bowl until evenly coated. Arrange in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces for crisping.

Bake until crisp

Bake in a preheated 425°F (220°C) oven for 18–25 minutes, flipping once halfway, until edges are golden and fries are tender inside. For extra crispness, broil 1–2 minutes at the end while watching closely. Remove from oven and taste for salt, adjusting if needed.

Dipping & Finish

Prepare dips

Place ketchup and honey mustard in small ramekins for serving. Stir honey mustard if separated.

Plate and garnish

Arrange warm chicken tenders and fries on a kid-sized plate. Sprinkle chopped parsley lightly over fries or tenders if using. Serve immediately with dipping sauces on the side.