Tenders and Dredge:

1. In a large bowl, whisk together the buttermilk, salt, sugar, MSG, garlic powder, onion powder, smoked paprika, and cayenne until fully combined.
2. Submerge the tenders in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes, preferably overnight.
3. In a separate bowl, combine all dredge ingredients and mix thoroughly. Remove the chicken from the marinade, allowing excess to drip off. Flick a small amount of marinade into the dredge to create craggly bits.
4. Using one wet hand and one dry hand, dredge each tender thoroughly, pressing the flour mixture onto the surface to ensure full coverage with no bald spots. Place dredged tenders onto a tray and let rest for 5–10 minutes to hydrate the coating.
5. Heat oil to 350°F (177°C). Fry the tenders in batches, avoiding overcrowding, until golden brown and the internal temperature reaches 165°F (74°C), about 4–5 minutes. Transfer to a wire rack set over a baking sheet to cool slightly before serving.

Fries:

1. In a small bowl, combine the chicken bouillon powder (or MSG), smoked paprika, cayenne pepper, garlic powder, cumin, black pepper, kosher salt, granulated sugar, and dried thyme. Whisk or stir thoroughly until the mixture is evenly combined and no clumps remain.
2. Fry frozen fries in 350°F (177°C) oil according to package instructions or until deeply golden brown and crispy, about 3-5 minutes.
3. Transfer immediately to a wire rack set over a baking sheet. Toss with the fry seasoning while hot, to taste.

Coleslaw:

1. Place the sliced cabbage in a large bowl and season lightly with salt. Massage the cabbage for 1–2 minutes until slightly softened, then squeeze out as much excess moisture as possible over the sink.
2. Add the grated carrot, lemon zest, mayonnaise, Dijon mustard, sugar, MSG (if using), apple cider vinegar, and chives. Toss thoroughly until evenly coated.
3. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to serve.

OG Sauce:

1. In a medium-sized mixing bowl, combine the mayonnaise, ketchup, mustard, Worcestershire sauce, vinegar, garlic powder, MSG, and Sriracha (if using). Whisk until smooth.
2. Season to taste with salt and freshly cracked black pepper. Refrigerate until ready to use.

Texas Toast:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
2. In a small saucepan or microwave-safe bowl, melt the butter. Once melted, turn off the heat. Stir in garlic and salt and let sit briefly to infuse before brushing, about 1-2 minutes.
3. Brush both sides of each slice of bread generously with the garlic butter. Arrange on the prepared baking sheet.
4. Bake for 10–12 minutes, flipping halfway through, until golden brown and crisp on the edges. Garnish with the chopped parsley if using.

Assembly:

1. Arrange 2–3 chicken tenders alongside a generous portion of fries on a large plate or tray. Scoop coleslaw into a small bowl and pour sauce into a ramekin. Serve alongside the tenders and fries. Finally, slice the Texas toast in half diagonally and set on the edge of your plate. Serve and enjoy!

Notes:

• Locate the tendon—a firm, white, string-like piece that runs through one end of the tender. It’s noticeably tougher and slightly shiny compared to the surrounding meat. In many tenders, it will be exposed at the thicker end, but sometimes it’s partially embedded. If the tendon isn’t easy to grab, use the tip of a knife to gently loosen the meat around the exposed end, just enough to create a small tab you can hold onto—don’t cut it out entirely. Grip the exposed tendon firmly with a folded paper towel (this prevents slipping), then place the tines of a fork over the tendon, pressing them down against your work surface. While holding the fork steady, pull the tendon upward and away from the meat in a slow, steady motion. The fork acts as leverage, allowing the tendon to slide out cleanly while the meat stays intact. If it resists, reposition your grip closer to the base and pull again with steady pressure rather than force. Repeat as needed for each tender.