Start by marinating the chicken strips. Combine the buttermilk, cayenne pepper, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a mixing bowl. Toss the chicken strips in the mixture until fully coated. Cover the bowl and refrigerate for at least 1 hour (or overnight for deeper flavor).

Set up a breading station with three bowls. Fill one with flour, another with beaten eggs, and the third with panko breadcrumbs mixed with a pinch of salt and chili powder for an extra zing. This ensures that every piece of chicken gets that golden, crispy coating.

Take each marinated chicken strip and coat it in the flour first, making sure it’s completely covered. Dip it into the egg mixture and then roll it in the panko breadcrumbs. Press gently to make sure the breadcrumbs stick well.

Heat oil in a deep pan to 350°F (175°C). Carefully place the breaded chicken strips into the hot oil and fry for 4-5 minutes on each side, or until golden brown and fully cooked through. Use a slotted spoon to transfer the strips to a plate lined with paper towels to drain excess oil.

Serve the spicy chicken strips hot with your favorite dipping sauces, such as ranch, spicy mayo, or honey mustard. Garnish with chopped parsley for a fresh touch, and you’re ready to dig in!