Season chicken strips generously with salt and pepper in a large bowl. Ensure the chicken is fully submerged in buttermilk. Cover and refrigerate for optimal flavor infusion, chilling for a minimum of 3 hours or up to 48 hours.

Before breading, allow the marinated chicken to reach room temperature. Line a large baking sheet with parchment paper for easy cleanup.

In a spacious mixing bowl, blend together flour, cornstarch, salt, and garlic powder to create the base coating.

In a separate medium-sized bowl, whisk together eggs and water until well combined.

For the final coating, in another large bowl, combine a portion of the flour mixture with panko breadcrumbs, tossing to evenly distribute.

To bread the chicken, start by dredging each piece in the flour mixture, then the egg mixture, and finally, the panko mixture. Place the coated chicken onto the prepared baking sheet.

Pour approximately 2 inches of oil into a large pot, ensuring it’s deep enough for frying.

Heat the oil over medium-low heat until it reaches 350°F, as indicated by a candy or deep-fry thermometer. To test readiness, drop a small amount of batter into the oil – it should sizzle upon contact.

In batches, carefully add 3-4 pieces of chicken to the hot oil, ensuring not to overcrowd the pot. Cook for 4-5 minutes or until the chicken reaches an internal temperature of 165°F and achieves a crispy, golden-brown exterior.

Remove the fried chicken from the oil using a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining chicken, maintaining the oil temperature for consistent results. Adjust heat as needed to keep the oil at the optimal frying temperature.

Serve your deliciously crispy chicken strips with your preferred dipping sauce and enjoy