Preheat oven to 425°F. Line a half-sheet pan with parchment paper or foil for easy cleanup.

Cut chicken breasts into 1-inch wide strips if using whole breasts. Pat dry with paper towels.

Set up three shallow dishes: place flour in the first with 1/2 teaspoon salt and 1/4 teaspoon pepper; beaten eggs in the second; panko, Parmesan, garlic, and remaining salt and pepper in the third. Mix well.

Dredge each chicken piece in the flour mixture, then dip in egg, then press firmly into the panko-Parmesan mixture. Arrange on one side of the prepared sheet pan.

Scrub and cut potatoes into 1/2-inch chunks. If desired, soak in cold water 10 minutes, then drain and pat dry thoroughly.

In a large bowl, toss potatoes with 2 tablespoons olive oil, dill, parsley, chives, onion powder, buttermilk powder (if using), and a pinch of salt and pepper.

Spread potatoes in an even layer on the other half of the sheet pan. Drizzle remaining olive oil over the chicken for added crispness, if desired.

Bake for 23–28 minutes, flipping potato bites halfway through, until potatoes are crisp and golden and chicken reaches 165°F internally.

If a more browned top is desired, broil for 1–2 minutes, watching closely.

Transfer chicken and potatoes to a platter and garnish with fresh parsley or dill. Serve hot with your favorite dipping sauces.