Wash and peel the russet potatoes (or leave the skin on for a rustic touch).

Cut into even-sized strips, about ¼-inch thick, for uniform cooking.

Soak the potato slices in cold water for at least 30 minutes to remove excess starch—this helps them get crispier.

Drain and pat dry thoroughly with a kitchen towel.

Preheat the Oil (for Frying) or Oven (for Baking)

If Frying: Pour vegetable oil into a deep fryer or large pot and heat to 350°F (175°C) – this is crucial for achieving that golden-brown perfection!

If Baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

For air frying: Preheat to 375°F (190°C).

In a shallow dish, whisk together buttermilk and egg until well combined.

In another bowl, combine flour, panko breadcrumbs, cornstarch, salt, garlic powder, paprika, black pepper, and cayenne pepper.

Dip each chicken tender into the buttermilk mixture, then dredge in the flour mixture, pressing gently to ensure an even coating.

For a super crispy coating, dip the chicken back into the buttermilk, then back into the flour. (a double-dredge method).

For frying: Add the potato strips in small batches and fry for 3-4 minutes until golden. Remove and drain on a paper towel.

For baking: Toss the fries with olive oil, salt, garlic powder, paprika, and black pepper, then spread them on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through.

For air frying: Toss with oil and seasonings, then air fry for 15-18 minutes, shaking the basket every few minutes for even crisping.

For frying: Gently place coated tenders into the hot oil and fry for 4-5 minutes per side until crispy and golden brown. Remove and drain on a paper towel.

For baking: Arrange on a wire rack over a baking sheet and bake for 20-25 minutes, flipping halfway.

For air frying: Spray the basket lightly with oil, add the tenders in a single layer, and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.