Soak the cut potatoes in 240 ml (1 cup) ice water for 20 minutes, then drain and pat dry. Notice how the water clouds with starch - removing that increases crispness.

Toss the dried fries with 15 ml (1 tbsp) olive oil, 5 g (1 tsp) salt, and 2 g (1/2 tsp) pepper. Spread in a single layer on half the pan so air circulates for even browning.

Season chicken strips with 5 g (1 tsp) salt, 2 g (1/2 tsp) pepper, paprika, and garlic powder. I found that thin, even strips cook quickly and stay juicy.

Set up three bowls for dredging: flour, beaten eggs, and panko mixed with Parmesan. Dredge each strip in flour, shake off excess, dip in egg, then press into panko. The three-stage coating creates a mechanical barrier that retains moisture while crisping.

Place breaded chicken on the other half of the sheet pan or on the wire rack. Drizzle or spray 15 ml (1 tbsp) olive oil over both fries and chicken to encourage browning without deep-frying.

Bake for 12-15 minutes, flipping fries once halfway. Chicken should reach 74 C (165 F) internal temperature. Notice the aroma - a toasty, nutty scent signals Maillard reactions happening.

For extra crunch, broil for 1-2 minutes at the end while watching closely. Let rest 3 minutes before serving so juices redistribute and the crust sets.