Set your oven to 450°F (230°C) and lightly grease your baking sheet with olive oil.

Peel and rinse the potatoes thoroughly. Slice them uniformly into ¼-inch thick sticks. Place these slices in a bowl of warm water for about 10 minutes to help remove extra starch. After soaking, allow them to air-dry or use clean towels to remove moisture.

Return the potato slices to a bowl, drizzle with olive oil, then add fine sea salt, freshly ground black pepper, garlic powder, onion powder, and sweet paprika.

Arrange the seasoned fries in a single layer on your prepared baking sheet. Bake for 15–20 minutes, then turn them over and continue baking for an additional 5–10 minutes until the edges turn crisp and they develop a golden-brown color.

In a sizable bowl, combine the flour with salt, pepper, sweet paprika, garlic powder, and onion powder.

In a separate bowl, whisk the eggs until they are completely smooth.

Initial Coating: Lightly dust each chicken tender in the dry mixture, shaking off any extra flour.

Egg Dip: Next, submerge the floured chicken into the egg mixture to achieve a consistent coat.

Second Coating: Finally, return the chicken back to the dry mixture and gently press to secure an even layer.

Allow the coated chicken to rest for about 5 minutes so that the batter sets well before frying.

Pour approximately 2 inches of vegetable oil into a large frying pan or skillet and heat it until it reaches a stable temperature of 365–375°F (185–190°C). (Using a thermometer here is advisable for accurate measurement.)

Using tongs, carefully place 5–6 chicken tenders in the heated oil at a time, ensuring the pan isn’t overcrowded. Fry them for a total of 8–10 minutes, turning occasionally to develop a uniformly golden crust. To check for doneness, cut into one piece; the meat should be opaque and white, indicating an internal temperature of 165°F (74°C).

Once fried, transfer the chicken tenders to a plate lined with paper towels to eliminate any excess oil.