Dry the Chicken: Pat the chicken strips dry with a paper towel. This helps the coating stick better and ensures a crispier finish.

Set Up Your Breading Station:

Bowl 1: Place the flour.

Bowl 2: Beat the eggs until smooth.

Bowl 3: Mix the breadcrumbs with paprika, garlic powder, onion powder, salt, and pepper.

Coat the Chicken:

Dip each chicken strip into the flour, shaking off any excess.

Next, dip it into the beaten eggs, letting any extra drip off.

Finally, press it into the breadcrumb mixture, ensuring an even, generous coating.

Soak the Potatoes: After cutting the potatoes into thin strips, soak them in cold water for 10 minutes. This removes excess starch and helps achieve that perfect crispy texture.

Dry Thoroughly: Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Any moisture left can prevent them from crisping up.

Season the Fries: Toss the dried potato strips with olive oil, smoked paprika (if using), salt, and pepper until evenly coated.

Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Arrange on the Baking Sheet:

Place the breaded chicken tenders on one side of the sheet, leaving space between each piece for even cooking.

Spread the seasoned fries on the other side, ensuring they’re in a single layer.

Cook:

Lightly spray the chicken tenders with cooking spray or brush them with oil for extra crispiness.

Bake for 20-25 minutes, flipping the chicken and fries halfway through. The chicken is done when it reaches an internal temperature of 165°F, and the fries should be golden and crispy.

Let It Rest: Allow the chicken tenders and fries to cool for a few minutes before serving. This helps the coating set and keeps the chicken juicy.

Add Your Favorite Dips: Serve with classic dipping sauces like ketchup, ranch, BBQ, or honey mustard for an extra layer of flavor.

Garnish (Optional): Sprinkle fresh parsley or grated Parmesan over the fries for a gourmet touch.