Gently blot the chicken strips with a paper towel to remove excess moisture.

Set up a breading station with three bowls:

Bowl 1: Mix flour, paprika, garlic powder, salt, and pepper.

Bowl 2: Beat the eggs until smooth.

Bowl 3: Place the breadcrumbs for the final coating.

Dredge each chicken strip in the flour mixture, then dip it into the beaten eggs, and finally coat it in breadcrumbs. Press lightly to ensure the breadcrumbs stick.

Frying Option: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken strips in batches for 3–4 minutes per side, or until golden brown and fully cooked. Remove and place on a paper towel-lined plate.

Baking Option: Preheat your oven to 400°F (200°C). Arrange the breaded chicken on a parchment-lined baking sheet, spray lightly with cooking spray, and bake for 20–25 minutes, flipping halfway through.

If frying, soak the potato strips in cold water for 30 minutes to remove excess starch. Drain and pat dry.

Season the potato strips with salt, paprika, and garlic powder.

Frying Option: Heat oil to 375°F (190°C) in a separate skillet. Fry the potatoes in small batches for 5–7 minutes or until golden and crispy.

Baking Option: Toss the potatoes with olive oil and spread them on a baking sheet in a single layer. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.

Plate the crispy chicken tenders alongside the fries. Add your favorite dipping sauces on the side and dig in while everything is hot and fresh!