Homemade chicken fingers and french fries

Batter recipe
3/4 c. flour
3/4 tsp. salt
3/4 tsp. paprika
3/4 tsp. garlic salt
1/2 tsp. onion powder
3/4 c. water (you may need to use more or less to get a thick but liquid consistency)

*Note: if you have garlic powder or onion salt, you can use them as substitutes but you want to be sure that you are not over salting the food. Check for substitution amounts.

Other ingredients
cooking oil
2 chicken breasts (cut into strips) or 6 tenderloins
2 large russet potatoes

Mix all dry ingredients together and add water. You can divide the batter to have half for the chicken fingers and the other half for the fries. One tip I have is that if you have just rinsed and peeled the potatoes, you may want to add less water to the batter because the water in the potatoes will make the batter too runny and it will not stick to the fries. The same goes for chicken that may be too wet. Coat the chicken and potatoes in the batter recipe. Fill a fry pan with canola oil about a half inch deep. Set burner to medium-high. Fry chicken  on each side until nice golden brown and fully cooked. When done, set on dish lined with a paper towel. Next, place fries into frying pan. I set each fry in separately because if you throw them all in the batter will hook all the fries together. Depending on how you cut your fries, you may want to turn them. Poke the fries with a fork to test if they are done. Remove fries and place on dish lined with a paper towel.