1. In a bowl, mix the buttermilk and hot sauce. Add the chicken strips, making sure they are fully submerged. Marinate in the refrigerator for at least 1 hour or overnight for best results.
2. In a shallow dish, combine the flour, breadcrumbs, paprika, garlic powder, salt, and pepper.
3. Remove the chicken strips from the buttermilk, allowing the excess to drip off.
4. Dredge each strip in the flour mixture, ensuring they are completely coated.
5. Heat the oil in a large skillet or deep fryer to 375°F (190°C).
6. Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per side.
7. Transfer the cooked chicken strips to a paper towel-lined plate to drain any excess oil.
Notes:
– For a healthier version, you can bake the chicken strips at 425°F (220°C) for 20-25 minutes or until crispy and fully cooked.
– Serve with your favorite dipping sauces, such as barbecue sauce, honey mustard, or ranch dressing.
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