Begin by slicing your chicken breasts into strips. The size of the strips matters. Aim for about one-inch thickness to ensure even cooking. In a bowl, mix together the buttermilk, egg, garlic powder, and hot sauce. This marinade not only tenderizes but also imparts robust flavor. Let the chicken soak in this mixture for at least an hour; overnight is even better if time permits.

In another bowl, whisk together flour, cornstarch, baking soda, breadcrumbs, and the seasoning mix. The key here is to ensure every particle is evenly mixed. This blend will form that sought-after crunch when frying.

Once your chicken is marinated, remove it from the buttermilk mixture and let the excess drip off. Now, roll each strip in your dry mixture. Make sure every inch is coated. The more thorough you are, the crunchier they will become! Set them on a wire rack while you heat the oil.

In a deep skillet or fryer, heat the canola oil to 350°F (175°C). Test the oil’s readiness by dropping a small amount of your dry mixture into it. If it sizzles immediately, you’re good to go!

Carefully add chicken strips into the hot oil without overcrowding. Fry them in batches until golden brown, about 4-5 minutes per batch. Remove and place them on paper towels to absorb excess oil. Resist the urge to dive in just yet; let them cool for a moment.

While the chicken rests, prepare your dipping sauce. Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, vinegar, and honey in a small bowl. Feel free to adjust any ingredients to match your tastes. Delicious!