Crispy Chicken Strips

In a large bowl, whisk together the buttermilk, garlic powder, onion powder, black pepper, paprika, salt, and chicken seasoning until fully combined.

Add the chicken pieces to the buttermilk mixture, ensuring each piece is completely submerged. Cover and refrigerate for 10–15 minutes to marinate.

While the chicken marinates, prepare the coating: place the plain flour in a shallow dish and stir in any remaining dry seasoning mixture if desired.

Remove the chicken from the refrigerator. Using tongs, lift each piece and let excess buttermilk drip off.

Dredge each chicken piece in the flour mixture, pressing firmly so the coating adheres well. Transfer coated pieces to a clean plate.

Heat a deep skillet or fryer to 350°F (350°F) and add enough oil to submerge the strips (about 2‑3 cm deep).

Working in batches, carefully place the coated chicken strips into the hot oil. Fry for 3–4 minutes per side, or until the coating is golden brown and the interior reaches 167°F (165°F).

Using a slotted spoon, remove the strips and place them on a paper‑towel‑lined tray to drain excess oil.

In a small bowl, combine the mayonnaise and ketchup, adjusting the ratio to taste for a creamy dipping sauce.

Serve the hot crispy chicken strips immediately with the dipping sauce on the side.