1. **For the Slim Sauce**: In a bowl, combine 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp BBQ sauce, 1 tsp Dijon mustard, 1 1/2 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika (or smoked paprika for deeper flavor), a few dashes of hot sauce (to taste), salt (to taste), black pepper (to taste), and an optional pinch of cayenne for extra heat. Mix all ingredients well until smooth and set aside.
2. **For the French Fries**: If making from scratch, peel and cut potatoes into desired fry shape. Soak the cut fries in ice water to draw out starch. Heat cooking oil in a deep fryer or heavy pot to 350°F (175°C). Carefully add the fries to the hot oil and fry for about 10 minutes, until lightly cooked but not yet crispy. Remove the fries from the oil and let them cool for 5 minutes. Return the fries to the hot oil and fry again for another 5 minutes, or until golden brown and crispy.
3. **For the Chicken Tenders**: Prepare the chicken tenders. In one shallow bowl, whisk together 2 cups buttermilk and 2 eggs to create the wet batter. In a second shallow bowl, combine 2 cups bread crumbs, 1 cup flour, and 1/4 cup cowboy butter seasoning for the dry mix. Dip each chicken tender into the wet batter, ensuring it's fully coated, then transfer it to the dry mix and coat thoroughly, pressing gently to adhere the breading. Heat cooking oil in a deep fryer or heavy pot to 350°F (175°C). Carefully place the breaded chicken tenders into the hot oil and fry until golden brown and cooked through, approximately 5-7 minutes per side depending on thickness.
4. Serve the crispy chicken tenders, french fries, and toast immediately with the prepared Copycat Slim Sauce.
