In a shallow bowl, whisk together flour, panko, paprika, garlic powder, onion powder, black pepper, and salt. Make sure the spices are evenly distributed so every piece of chicken gets full flavor.

In another shallow bowl, combine buttermilk and beaten eggs. Whisk together until smooth. This mixture helps the coating stick and creates the golden color.

Coat each chicken tender in the buttermilk mixture, letting excess drip off. Then coat in the seasoned flour mixture, pressing gently. For extra crispiness, do a double dredge: buttermilk again, then another light coat of flour mixture.

Heat about 2 inches of vegetable oil in a large skillet to 350°F. Working in batches, carefully lay coated tenders into hot oil without crowding the pan. Fry for 3 to 4 minutes per side until coating is deep golden brown and chicken reaches 165°F internal temperature. Drain on paper towels.

While chicken rests, prepare fries according to package directions if using frozen, or hand-cut and fry fresh potatoes. Serve hot and crispy.

Combine coleslaw mix with mayonnaise and lemon juice in a bowl. The lemon juice adds brightness. Toss well to coat evenly and let sit for 5 minutes so cabbage softens slightly.

Arrange crispy tenders on a plate, add a generous pile of hot fries, and place fresh coleslaw on the side. Include a small bowl of ketchup for dipping. Serve immediately while hot and crispy.