Cut and season the chicken: Start by cutting your chicken breasts into strips, about 1-inch wide. Season them with a pinch of salt, pepper, and a dash of garlic powder.

Create the coating station: Set up three shallow bowls. In one, whisk an egg (or use a flax egg for a vegan option). In the second, mix almond flour (or your preferred flour) with panko breadcrumbs and a pinch of paprika for extra flavor. In the third, place a bit of grated Parmesan cheese for a savory touch.

Coat the chicken: Dip each chicken strip into the egg mixture, then coat with the breadcrumb mixture. Press the crumbs gently to ensure a good layer sticks.

Cut the potatoes: Slice sweet potatoes or regular potatoes into thin, uniform fries (about 1/4-inch thick).

Season the fries: Toss the potato strips in a bowl with olive oil, garlic powder, salt, and a sprinkle of black pepper. For an extra crispy texture, you can add a bit of cornstarch to the mix!

Arrange on a baking sheet: Lay the fries flat in a single layer on a parchment-lined baking sheet to ensure they cook evenly.

For oven baking: Preheat your oven to 400°F (200°C). Arrange the chicken tenders and fries on separate sides of the baking sheet. Bake for 20–25 minutes, flipping halfway through for even crispness.

For air frying: Preheat the air fryer to 375°F (190°C). Place the chicken tenders and fries in the air fryer basket in a single layer (you may need to do this in batches). Cook for 12-15 minutes, flipping halfway through, until golden and crispy.

Once everything is crispy and golden, remove from the oven or air fryer. Serve your chicken tenders and fries with your favorite dipping sauces, like Greek yogurt ranch, honey mustard, or a spicy sriracha mayo.