Slice the chicken into strips or cutlets.

In a bowl, mix buttermilk, garlic powder, smoked paprika, cayenne, salt, and pepper. Add chicken, cover, and marinate for at least 30 minutes (or overnight for deeper flavor).

In a separate bowl, mix flour, panko breadcrumbs, salt, and black pepper.

Whisk an egg in another dish.

Remove chicken from marinade, dip into the egg, then coat with the flour mixture, pressing to adhere.

Heat oil to 350°F (175°C). Fry chicken for 5-7 minutes until golden brown. Drain on a wire rack.

For a healthier version, bake at 400°F (200°C) for 20-25 minutes or air-fry at 375°F (190°C) for 12-15 minutes.

Cut potatoes into fries and soak in cold water for 30 minutes. Drain and pat dry.

Toss fries with olive oil, salt, and pepper.

Bake at 425°F (220°C) for 30 minutes, flipping halfway, or deep fry until golden.

Drizzle with truffle oil, sprinkle with parmesan and parsley.

Arrange the chicken and truffle fries on a platter, garnish with extra parmesan, and serve with truffle aioli or your favorite dip.