In a large bowl, combine the boneless chicken tenders and buttermilk. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour or overnight for best results.

Prepare Breading

In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.

Heat Oil

In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat Chicken

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring it is fully coated. Shake off any excess.

Fry Chicken

Carefully place the coated chicken tenders in the hot oil, frying in batches if necessary. Cook for 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Seasoned Fries Preparation

Prepare Potatoes

Wash and cut the russet potatoes into thin strips to create fries. Soak in cold water for 30 minutes to remove excess starch.

Season Fries

Drain the potatoes and pat them dry. In a bowl, toss the fries with salt, black pepper, garlic powder, and paprika.

Fry Fries

Fry the seasoned potatoes in the same oil used for the chicken in batches until crispy and golden brown, about 4-5 minutes. Remove and drain on paper towels.

Grilled Pineapple Slaw Preparation

Grill Pineapple

Preheat the grill. Cut the pineapple into rings and grill for 3-4 minutes on each side until caramelized. Allow to cool and chop into small pieces.

Mix Slaw

In a large bowl, combine the grilled pineapple, green cabbage, shredded carrots, diced red bell pepper, chopped cilantro, lime juice, and salt. Toss well to combine.

Honey Hot Sauce Preparation

Combine Ingredients

In a small bowl, whisk together the hot sauce and honey until smooth and well combined.