In a bowl, combine your coleslaw mix with the mayonnaise, apple cider vinegar, and honey. Toss until everything is evenly coated, then season with salt and pepper to your taste. Set aside in the fridge while you work on the other components.

Wash and peel your potatoes, then cut them into uniform fries about a quarter inch thick. Soak them in cold water for about 15 minutes to remove excess starch. Drain well and pat dry with a kitchen towel before frying.

Line up three shallow bowls for your breading station. In the first, combine flour with salt, pepper, and half of the garlic powder and onion powder. In the second bowl, place beaten eggs. In the third, mix panko breadcrumbs with remaining seasonings and paprika.

Pat chicken tenders dry with paper towels. Coat one tender in the flour mixture, shaking off excess. Dip into beaten egg, then coat completely in the panko breadcrumb mixture, pressing gently to help breadcrumbs adhere. Place on a plate and let sit for about 5 minutes.

Heat oil to 325°F in a deep pan. Working in batches, fry the potatoes for 6-8 minutes until light golden and tender inside. Remove and let rest. Before serving, do a quick second fry at 350°F for 2-3 minutes to get them extra crispy and golden.

Heat oil to 350°F. Carefully place breaded tenders into the hot oil in batches, not overcrowding the pan. Fry for 6-7 minutes, turning halfway through, until deep golden brown and crispy. Chicken is done when it reaches 165°F internally.

Give potatoes their final 2-3 minute fry at 350°F for maximum crispiness. Remove everything and drain on paper towels, then season fries with salt while hot. Plate the golden chicken tenders, hot crispy fries, and fresh coleslaw together. Serve with ketchup or favorite dipping sauce.