Pat the 5 chicken tenderloins dry with paper towels. If any are particularly thick, butterfly or lightly pound them to even thickness (about 1/2 inch) so they cook uniformly.

Set up breading stations

Line three shallow bowls or plates: Bowl 1 — whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1.5 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Bowl 2 — beat 2 large eggs with 1/2 cup buttermilk until combined. Bowl 3 — place 1 cup panko breadcrumbs in the third bowl.

Preheat oil and oven (for fries, if baking)

If frying tenders: heat 1 cup neutral oil in a heavy skillet or medium saucepan to 350°F (175°C) over medium heat. Use a thermometer for accuracy. If you prefer shallow-frying, maintain about 1/2–1 inch oil depth. For fries (oven method): preheat oven to 425°F (220°C).

Breading & Frying Chicken

Dredge

One at a time, dredge each chicken tender in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk wash, then press into the panko breadcrumbs to coat well. For an extra-crispy double-coating (optional): return coated tender to the flour briefly, then egg, then panko again.

Fry

Carefully lower breaded tenders into the hot oil in batches (do not overcrowd). Fry for about 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F. Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly; keep warm in a 200°F (95°C) oven if making multiple batches.

Fries (Oven or Pan)

Oven fries (recommended if using frozen fries)

If baking: toss 12 oz frozen fries with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika and 1/4 tsp black pepper on a baking sheet in a single layer. Bake at 425°F (220°C) for 18–22 minutes, flipping once halfway, until golden and crisp. Serve immediately.

Pan-fry fries (optional)

If pan-frying: heat 1–2 tbsp oil in a large skillet over medium-high heat. Add fries in a single layer (work in batches if needed). Cook, turning occasionally, about 8–12 minutes until crisp and heated through. Season with salt, paprika and pepper after cooking.

Finish & Serve

Arrange five cooked chicken tenders on a plate with a portion of fries. Serve immediately with ketchup, ranch or honey mustard and lemon wedges on the side. If making ahead, keep tenders in a 200°F (95°C) oven for up to 20 minutes to maintain crispness, but serve as soon as possible for best texture.