Crispy Golden Chicken Strips with a Zesty Dipping Sauce

1.In a large bowl, combine the buttermilk and hot sauce. Add the chicken strips and marinate for at least 30 minutes in the refrigerator.

2.In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.

3.In another bowl, beat the eggs until well combined.

4.Place the breadcrumbs in a shallow dish.

5.Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each strip in the flour mixture, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

6.Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

7.Carefully add the chicken strips to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

8.Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.

9.For the dipping sauce, in a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder. Mix until smooth and well combined.

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