Cut potatoes into thin, even fries. Toss with oil and salt, then spread on a baking sheet in a single layer. Bake at 425 degrees Fahrenheit for 25 to 30 minutes until golden and crispy, stirring halfway through.

Combine shredded green cabbage, purple cabbage, and carrots in a large bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Pour the dressing over the cabbage mixture, toss well, and season with salt and pepper to taste. Let sit for 10 to 15 minutes before serving.

Place flour in one shallow dish and beaten eggs in another. In a third dish, mix panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt. Stir the breadcrumb mixture well to evenly distribute spices.

Pat chicken tenderloins dry with paper towels. Dredge each tender in flour, shaking off excess. Dip into beaten egg, letting excess drip off. Press into the seasoned panko mixture until completely coated. Place on a plate and repeat with remaining chicken.

Heat oil to 350 degrees Fahrenheit in a deep skillet or Dutch oven. Carefully add breaded tenders in batches of 3 to 4, being careful not to overcrowd the pan. Fry for 5 to 7 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 165 degrees Fahrenheit. Transfer to a paper towel-lined plate to drain.

Arrange crispy chicken tenders on one section of a plate, pile golden fries on another section, and add a generous serving of coleslaw to the side. Pour ketchup into a small bowl for dipping.