Peel and cut the potatoes into fries about 1/4-inch thick and 3-4 inches long for even cooking. Place them in a bowl of hot water and let soak for 10 minutes—this removes excess starch and helps them crisp up beautifully. Drain well and pat completely dry with paper towels, as moisture prevents browning. Toss the dried potatoes with olive oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated. Spread them on an oiled baking sheet in a single layer.

Preheat your oven to 450°F. Once it reaches temperature, place the seasoned potatoes in the oven and bake for 15-20 minutes until the edges begin to turn golden. This initial bake jump-starts the cooking process so your fries will be perfectly tender inside and crispy outside by the time the chicken is ready to plate.

While the potatoes bake, set up your breading station with three separate bowls. In the first bowl, combine the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper, mixing well to distribute the spices evenly throughout. In the second bowl, whisk the eggs until completely combined with no streaks of white remaining. Leave the third bowl empty for now. This organized setup makes the dredging process quick and prevents cross-contamination of wet and dry ingredients.

Pat the chicken tenders dry with paper towels—moisture prevents good breading adhesion. Working with one tender at a time, coat it thoroughly in the seasoned flour mixture, shaking off excess, then dip into the whisked eggs, and finally dredge again in the flour mixture for a double-breaded coating that will fry up extra crispy. Place each breaded tender on a clean plate and let them rest for 5 minutes; I find this resting period allows the coating to set better and adhere more securely during frying.

When the timer goes off for the initial fries bake, carefully flip them with a spatula or tongs to ensure even browning, then return them to the oven for another 5-10 minutes. Meanwhile, pour the vegetable oil into a deep skillet or Dutch oven and heat it to 365-375°F—use a thermometer for accuracy, as the right temperature is crucial for crispy, oil-free chicken. The oil should shimmer and move easily when you tilt the pan.

Carefully place 3-4 breaded chicken tenders into the hot oil—don't crowd the pan, as this drops the oil temperature and causes greasy results. Fry for 8-10 minutes total, turning the tenders frequently (every 2-3 minutes) to ensure they cook evenly and develop a deep golden-brown color on all sides. They should sound crispy when you tap them with tongs. While the chicken fries, check the potatoes in the oven; they should be golden and tender by now. Once the chicken reaches a beautiful golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F, transfer it to a paper towel-lined plate to drain excess oil.

Allow the fried chicken to rest for a minute on the paper towels, which ensures the residual heat finishes cooking the interior while keeping the coating crispy. Cut into one piece to verify it's cooked through with no pink inside—the meat should be white and the juices should run clear. Taste a fry for doneness as well; it should be crispy outside and fluffy inside. Plate the hot chicken tenders and fries together immediately for the best texture and temperature.