In three separate bowls, place flour in one, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika in the third.

Bread the Chicken

Dip each chicken strip first into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture.

Fry the Chicken

In a large skillet, heat oil over medium-high heat. Once hot, fry the breaded chicken fingers in batches for about 4-5 minutes on each side or until golden brown and cooked through.

Drain

Once cooked, remove the chicken fingers and place them on a plate lined with paper towels to drain any excess oil.

Fries

Prepare the Potatoes

Peel the potatoes and cut them into thin strips, about 1/4 inch thick.

Fry the Potatoes

In a separate large skillet or deep fryer, heat oil over medium-high heat. Once hot, add the potato strips in batches, frying until they are golden brown and crispy, about 5-7 minutes.

Drain and Season

Remove the fries and place them on a plate lined with paper towels. Sprinkle with salt immediately while they are still hot.

Queso

Melt the Cheese

In a saucepan over medium heat, combine Velveeta cheese and milk. Stir until melted and smooth.

Add Tomatoes

Stir in the can of diced tomatoes with green chilies and chili powder. Mix well and heat until warmed through.