Recipe 1: Classic Fried Chicken Tenders with Golden Fries

For the Chicken Tenders:

• Prepare the Marinade: In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
• Set Up Dredging Station: Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
• Coat the Tenders: Remove the chicken from the marinade. Dip each tender into the flour, then the eggs, and finally the breadcrumbs, pressing gently to ensure a thick coating.
• Heat the Oil: Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F.
• Fry the Tenders: Cook the tenders in batches for 3–4 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
• Drain and Serve: Remove the tenders using a slotted spoon and place them on a paper towel-lined plate to drain. Serve warm.

For the Fries:

• Prepare the Potatoes: Rinse the cut potatoes in cold water and pat them dry.
• Season and Coat: Toss the potatoes with vegetable oil, salt, garlic powder, and paprika.
• Fry the Potatoes: Fry in batches in the same skillet at 350°F for 4–5 minutes, or until golden and crispy.
• Drain and Serve: Drain on paper towels and season with extra salt, if desired. Serve with the tenders.

Recipe 2: Baked Chicken Tenders with Herb-Seasoned Fries

For the Chicken Tenders:

• Prepare the Marinade: In a bowl, mix buttermilk, thyme, oregano, garlic powder, salt, and pepper. Add the chicken tenders, coat well, and marinate for 1 hour.
• Preheat the Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Coat the Tenders: Remove the chicken from the marinade and coat each piece in breadcrumbs.
• Bake the Tenders: Place the tenders on the prepared baking sheet. Spray with cooking oil for added crispiness. Bake for 20–25 minutes, flipping halfway through.

For the Herb-Seasoned Fries:

• Prepare the Potatoes: Soak the cut potatoes in cold water for 30 minutes, then pat dry.
• Season and Arrange: Toss the potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread them on a parchment-lined baking sheet.
• Bake the Fries: Bake at 400°F for 25–30 minutes, flipping halfway through, until golden and crispy.
• Serve Together: Serve the baked tenders and fries hot, with your favorite dipping sauces.

Recipe 3: Air-Fried Chicken Tenders and Sweet Potato Fries

For the Chicken Tenders:

• Marinate the Chicken: In a bowl, combine buttermilk, paprika, garlic powder, cayenne pepper, salt, and pepper. Add the chicken tenders and marinate for 1 hour.
• Prepare the Breading: Place panko breadcrumbs in a shallow dish. Remove chicken from the marinade and coat evenly with breadcrumbs.
• Preheat the Air Fryer: Preheat your air fryer to 375°F.
• Cook the Tenders: Arrange the tenders in a single layer in the air fryer basket. Spray lightly with cooking oil. Cook for 10–12 minutes, flipping halfway through, until golden and crispy.

For the Sweet Potato Fries:

• Prepare the Sweet Potatoes: Toss the sweet potato fries with olive oil, cinnamon, paprika, salt, and pepper.
• Air-Fry the Fries: Place the fries in the air fryer basket in a single layer. Cook at 375°F for 15 minutes, shaking the basket halfway through.
• Serve Immediately: Plate the air-fried chicken tenders and sweet potato fries together. Pair with your favorite dipping sauces.