Gluten-Free Chicken Tenders and Fries

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1. 1Step 1: Set up an assembly line with whisked egg in a large shallow bowl, breadcrumbs on a plate or another large shallow bowl, and an empty plate to hold the breaded chicken before frying.
2. 2Step 2: Dip chicken in the whisked egg so it is well coated, let excess drip off, then move egg-coated chicken to the plate with breadcrumbs and press breadcrumbs into the chicken. Press the breadcrumbs into the chicken on both sides so they stay when cooked. Set aside on an empty plate until all the chicken is breaded.
3. 3Step 3: Add approximately 1/2 the olive oil to a deep frying pan to coat well (about 1/4 inch deep) and heat over medium heat until the oil is hot and shimmering but not boiling. When you place the chicken in the oil it will not be completely submerged, only the bottom half will be in the oil.
4. 4Step 4: In batches, add breaded chicken to the hot oil. Cook 5 minutes, flip, cook an additional 4 minutes. Chicken will sizzle in the hot oil the entire time. Chicken should be perfectly crispy; if you want it crispier, cook an additional minute.
5. 5Step 5: Using a large serving fork, remove crispy chicken from the oil and place on a baking rack with paper towels underneath to absorb any excess oil. This will allow chicken to stay crispy.
6. 6Step 6: Repeat frying until all the breaded chicken is cooked, adding additional oil to the pan as needed, and gently removing any excess cooked breadcrumbs from pan as necessary.
7. 7Step 7: When all the chicken is cooked, serve along with fries.
8. 8Step 8: Store extra in a sealed container in the refrigerator (chicken layers separated by wax paper) for up to 3 days. Store in freezer, wrapped in foil, chicken layers separated by wax paper, for up to 3 months.
9. 9Step 9: Preheat oven to 400 degrees F and line baking sheets with parchment paper.
10. 10Step 10: Cut scrubbed potatoes into even strips. The thinner the strips, the crispier they will get. The key to baking them is to cut them as close to similar size as possible so that they cook evenly.
11. 11Step 11: Place cut strips on prepared baking sheets. Drizzle with oil and use your hands to mix them up, then lay flat on the baking sheet so that they are not touching. The key is to use enough oil to coat the fries but not soak them.
12. 12Step 12: Sprinkle with kosher salt to taste.
13. 13Step 13: Bake on top oven rack for 30 minutes or until crispy, rotating baking sheet once about 1/2 way through.