Place the chicken strips in a bowl. Add buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temperature 15 minutes before cooking).

For the coating

Prepare coating mix

In a shallow dish combine 3 tbs flour, 1 tbs cornstarch, 1/2 cup breadcrumbs, 2 tbs grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp dried oregano. Whisk so the mixture is uniform.

Dredge the chicken

Remove chicken from the marinade, letting excess drip off. One at a time, press each strip into the coating mixture, turning to fully coat. Press breadcrumbs onto the surface so they adhere well. Place coated strips on a wire rack or plate while you heat the oil.

For frying / finishing

Heat oil

Pour about 1/2 cup vegetable oil into a large skillet to create a shallow layer (enough to come about 1/4 inch up the side). Heat over medium-high until oil reaches 350°F (175°C) or a drop of coating sizzles on contact.

Cook chicken strips

Working in a single layer and not overcrowding the pan, add chicken strips to the hot oil. Fry for 2.5–3 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain steady frying temperature; if browning too quickly, reduce to medium.

Drain and finish

Transfer cooked strips to a paper towel–lined plate or wire rack set over a baking sheet to drain. Sprinkle immediately with chopped parsley and a small pinch of salt. Serve with lemon wedges to squeeze over the strips.

Optional dipping sauce

Whisk together 2 tbs mayonnaise, 1 tsp hot sauce, 1 tsp honey, 1/2 tbs lemon juice and 1/8 tsp salt in a small bowl. Adjust seasoning to taste and serve alongside the chicken strips.