Slice chicken breasts into 1/2-inch wide strips. Place in a bowl and pour buttermilk over chicken; refrigerate 20–30 minutes to tenderize and help coating adhere.

Prepare coatings

In a shallow bowl, whisk eggs. In another bowl, combine flour, panko, smoked paprika, garlic powder, salt, and black pepper.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each strip first in flour mixture, then dip in beaten eggs, then press into panko mixture to fully coat. Place on a tray and let sit 5 minutes to set.

Fry

Heat vegetable oil in a large skillet over medium-high until 350°F (moderately hot). Fry tenders in batches, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a rack or paper towels to drain. Keep warm in a low oven (200°F) if needed.

Mozzarella Sticks

Prep cheese

Cut each mozzarella string cheese in half crosswise to create 16 shorter sticks. Place on a tray and freeze for 15 minutes to firm up (this helps prevent cheese from oozing out when frying).

Set up breading station

Place flour in a shallow bowl, beaten eggs in a second, and mix Italian breadcrumbs, grated Parmesan, and dried oregano in a third bowl.

Double coat

Dredge each chilled cheese stick in flour, dip in beaten eggs, coat with breadcrumb mixture, then return to egg and breadcrumb for a second coating for best results. Place on a baking sheet and freeze 10–15 minutes to firm again.

Fry

Heat vegetable oil in a deep skillet to 350°F. Fry mozzarella sticks in small batches 1–1.5 minutes until golden (do not overcook). Remove and drain on paper towels.

Potato Wedges

Prep potatoes

Preheat oven to 425°F. Wash potatoes and cut each into 8 wedges. Pat dry with a towel to remove excess moisture.

Season

In a large bowl toss potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.

Roast

Arrange wedges in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, flipping halfway through, until crisp and golden on edges and tender inside.

Dipping Sauces & Assembly

Warm marinara (optional)

Warm marinara gently in a small saucepan over low heat for 3–4 minutes or microwave for 30–45 seconds until hot.

Plate the platter

On a large serving platter, arrange chicken tenders, mozzarella sticks, and potato wedges in separate clusters. Spoon ketchup, honey mustard, and warmed marinara into small dipping bowls and place on the platter. Garnish with chopped parsley and lemon wedges at the edges.

Serve

Serve immediately while everything is hot and crisp. Provide napkins and tongs or small forks for guests to serve themselves.