In a large mixing bowl, combine 2 cups of buttermilk, 2 teaspoons of hot sauce, 1 teaspoon of MSG, and 2 tablespoons of Creole seasoning. Submerge the chicken tenderloins in the marinade. Cover and refrigerate for at least 5 hours, or overnight for maximum flavor.

Peel and cut the russet potatoes into fries. Use a fry cutter for even sizes or hand-cut for a rustic look. Immediately place the cut fries into cold water to prevent browning. Soak for 30 minutes, changing the water midway to remove excess starch. After soaking, drain the fries and dry them thoroughly with paper towels.

Heat oil in a Dutch oven or deep fryer to 300-325°F. Blanch the fries for about 3 minutes until they go from shiny to matte. Remove and drain on a cooling rack or tray lined with paper towels.

In one bowl, mix 3 cups of flour with 1 heaping teaspoon of Creole seasoning, 1 teaspoon of MSG, 1 tablespoon each of garlic and onion powder, and a tablespoon of salt. In another bowl, whisk together 3 eggs, 1 tablespoon of Creole seasoning, 1 cup of flour, and 1 cup of club soda until the mixture has the consistency of pancake batter.

Heat the oil to 350°F. Take the chicken out of the marinade, dredge it in the flour mixture, dip it in the wet batter, and then back into the flour mixture. Squeeze the chicken in the flour to ensure it is well-coated.

Fry the chicken in batches, ensuring the oil temperature stays consistent. Cook for about 10 minutes or until the chicken is golden brown and reads 165°F on a probe thermometer. Once cooked, place the chicken on a baking sheet in a 170°F oven to keep warm while frying the remaining batches.