Wash and Cut the Potatoes: Scrub the potatoes and cut them into 1/2-inch thick fries.

Soak the Fries: Place the cut fries in a large bowl of cold water for at least 30 minutes. This removes excess starch, resulting in crispier fries.

Dry the Fries: Drain the fries and pat them completely dry with paper towels.

First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for about 5-7 minutes, until they are soft but not brown.

Cool the Fries: Remove the fries and place them on a wire rack to cool.

Second Fry: Increase the oil temperature to 375°F (190°C). Fry the fries again for 2-3 minutes until they are golden brown and crispy.

Season the Fries: Drain the fries on paper towels and season immediately with salt.

Prepare the Breading Station: Set up three shallow dishes. Fill one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper.

Coat the Chicken: Dip each chicken tender in the flour, making sure it is fully coated. Then, dip it in the egg mixture, and dredge it in the breadcrumb mixture. Press gently to adhere.

Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.

Cook the Chicken: Carefully place the breaded chicken tenders in the hot oil. Cook for 3-4 minutes per side, until they are golden brown and cooked through.

Drain the Chicken: Remove the chicken tenders and place them on a wire rack to drain excess oil.

Serve immediately with your favorite dipping sauces.