In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken strips and ensure they are fully coated. Cover and marinate in the refrigerator for at least 1 hour.

In a shallow dish, mix the plain flour with a pinch of salt and pepper.

In another shallow dish, spread out the breadcrumbs.

Remove the chicken from the marinade and shake off any excess.

Dredge each chicken strip in the flour mixture, then dip into the buttermilk marinade again, and finally coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large frying pan over medium heat.

Fry the chicken strips in batches for 3-4 minutes on each side, or until golden brown and cooked through.

Remove from the pan and place on a plate lined with kitchen paper to drain any excess oil.

Serve hot with your favourite dipping sauce.