In a large bowl, whisk together the buttermilk, TRUFF Smoky Jalapeño Aioli, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken tenders and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight.

Preheat the oven to 425°F. Place the halved potatoes on a large baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat and arrange cut-side down.

Bake for 30–35 minutes, or until deeply golden and crisp on the edges. Transfer to a serving bowl and immediately toss with the TRUFF Smoky Jalapeño Aioli, Parmesan, and parsley.

In a shallow dish, combine the flour, cornstarch, salt, garlic powder, paprika, and black pepper.

Heat 2–3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot to 350°F.

Remove the chicken from the marinade and dredge each piece in the flour mixture. For extra-crispy tenders, dip back into the marinade and dredge a second time.

Fry the chicken in batches for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a wire rack and lightly season with salt while still hot.

In a large serving bowl, combine the romaine, tomatoes, cucumber, and red onion. Whisk together the TRUFF Garlic Parm Caesar Aioli, olive oil, lemon juice, water, salt, and pepper until smooth. Drizzle over the salad and toss just before serving.

Arrange the tenders on a platter alongside the potatoes and salad. Serve the chicken with TRUFF Classic Truffle Aioli for dipping.