Prepare the Potatoes.
Scrub the potatoes clean and cut them into uniform ¼-inch sticks. Place them in a large bowl of cold water to soak for at least 30 minutes. This step is crucial for removing excess starch and achieving maximum crispiness. After soaking, drain the potatoes and pat them completely dry with paper towels.

Set Up Breading Station.
While the potatoes soak, prepare three shallow dishes for the chicken. In the first dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In the second dish, beat the eggs. In the third dish, add the panko breadcrumbs.

Coat the Chicken.
Working one at a time, dredge a chicken strip in the flour mixture, ensuring it’s fully coated. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the chicken strip firmly into the panko breadcrumbs, covering it completely. Set the coated tenders on a plate.

Fry the Fries.
In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully add the dried potatoes to the hot oil in small batches to avoid overcrowding. Fry for 4-5 minutes, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate. Sprinkle with salt immediately.

Fry the Chicken Tenders.
Using the same oil, carefully place the chicken tenders in the pot, again working in batches. Fry for 3-4 minutes per side, until they are a deep golden brown and the internal temperature reaches 165°F (74°C). Remove and let them rest on a wire rack before serving with the fries.