Best Southern Fried Chicken Strips Recipe

Make the buttermilk mixture in a bowl for dipping.
2 cups buttermilk, ½ teaspoon cayenne red pepper, 2 teaspoons salt, 1 teaspoon Garlic Powder
Make the flour mixture in a separate bowl.
1¾ cups all-purpose flour, 1 Tablespoon baking powder, 2 Tablespoons corn starch
Add the fried chicken spices into the flour mixture bowl and thoroughly stir it all together extremely well (or Substitute 6 Tbsp. any fried chicken spice mix for every 2 lbs. chicken).
1 Tablespoon Garlic Powder, 1 Tablespoon dark brown sugar, 2 Tablespoons ground black pepper, 2 teaspoons salt, ⅔ teaspoon cayenne red pepper, 1 teaspoon paprika, 1 teaspoon onion powder, ⅓ teaspoon celery flakes, ⅓ teaspoon sage, ⅓ teaspoon allspice, ⅓ teaspoon oregano, ⅓ teaspoon marjoram, ⅓ teaspoon thyme, ⅙ teaspoon basil
Cut chicken into strips about 1-inch in thickness.
2 lbs chicken breast
Optional (reduces fry time): Cook chicken strips in pot of chicken broth (or instant chicken bouillon & water) for 15-20 minutes until fully cooked.
Pour a very thin layer of oil into a fry pan and set the burner to medium heat.
Dip chicken strips into milk batter, then into flour mixture, and into fry pan.
Cook strips about 5-8 minutes (if pre-cooked chicken, 3-4 minutes) each side, until cooked & browned. Drain on paper towels and serve.