Pat the chicken tenderloins dry with paper towels. If tenders are large, halve lengthwise for uniform pieces. In a bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Rub seasoning over all sides of the tenders and set aside for 10 minutes to come closer to room temperature.

Breading station

Prepare dry mix

In a shallow bowl or plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 3/4 cup fine breadcrumbs, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so cornstarch and baking powder are evenly distributed.

Prepare wet mix

In a separate bowl whisk 2 eggs with 1/2 cup buttermilk (or milk + lemon) and 1 tsp hot sauce if using. This will be the wet batter for adhesion.

Bread the tenders

Working one at a time, dredge each seasoned tender first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, then press into the breadcrumb mixture ensuring an even coating. For an extra-crisp double-coat, repeat the egg dip and breadcrumb press once more. Place breaded tenders on a wire rack and let rest 10 minutes to set the crust.

For frying

Heat oil

Pour about 4 cups neutral oil into a deep Dutch oven or heavy pot, leaving at least 3 inches headspace. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the tenders

Fry the breaded tenders in batches (do not overcrowd) for 3 to 4 minutes per side, about 6–8 minutes total per batch, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a sheet pan to drain excess oil. Sprinkle with a little finishing salt while hot if desired.

Keep warm

If cooking multiple batches, keep finished tenders in a single layer on a sheet pan in a 200°F (95°C) oven while remaining batches fry. This preserves crispness and serving temperature.

House fries & plating

Prepare fries

If using frozen fries, cook according to package directions (usually 20–25 minutes at 425°F, flipping once) until golden and crisp. If making fresh fries, cut russet potatoes into 1/4–1/2 inch sticks, rinse and dry, toss with 1 tbsp oil and 1/2 tsp salt, and bake at 425°F for 25–30 minutes turning once until golden. Keep fries hot.

Plate and serve

Arrange 5 breaded chicken tenders per serving (for a 5-piece order) or 10 tenders for a double portion on a plate with a serving of house fries and one dill pickle chip or spear. Add 2–3 tbsp (about 1/8–1/4 cup) of dipping sauce on the side and a lemon wedge if desired. Serve immediately while hot and crispy.