Place chicken pieces in a bowl and pour 1/2 cup buttermilk over them. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and add moisture.

Prepare dredging stations

In a shallow bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl, beat the large egg and stir in a tablespoon of water to loosen. In a third shallow bowl, combine 1 cup panko breadcrumbs and 1/4 cup grated Parmesan (if using).

Working with a few pieces at a time, dredge each marinated chicken piece first in the flour mixture, shaking off excess; then dip into the beaten egg; then press into the panko mixture to coat thoroughly. Place coated nuggets on a wire rack while you heat the oil. Repeat until all pieces are coated.

Heat oil and fry

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1/2 to 3/4-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds. Fry the nuggets in batches (do not crowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked nuggets to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if needed.

French Fries

Prep potatoes

Peel potatoes if desired (peeling optional). Cut each potato into 1/4- to 3/8-inch thick sticks for classic fries. Rinse cut fries under cold running water to remove surface starch.

Soak

Place cut fries in a bowl and cover with 4 cups cold water. Let soak at least 30 minutes (or up to 2 hours) to remove excess starch for crisper fries. Drain and pat completely dry with kitchen towels.

Coat and first fry (blanch)

Toss dried potato sticks with 1 tablespoon cornstarch until distributed evenly. Heat 2 cups vegetable oil in a deep pot to 325°F (163°C). Fry potatoes in small batches for 3–4 minutes until pale and slightly softened but not browned. Remove with a slotted spoon and drain on paper towels. Let cool 5–10 minutes.

Second fry (crisping)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to paper towels and immediately season with 1 tsp salt and chopped parsley if using.

Dipping Sauce

Combine 1/4 cup ketchup, 1/4 cup mayonnaise, 1 tsp honey and 1/4 tsp hot sauce in a small bowl. Whisk until smooth and taste; adjust sweetness or heat to preference. Chill until ready to serve.