Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1" wide and 3–4" long. Aim for uniform thickness so they cook evenly.

Brine/Marinate

Place the chicken strips in a shallow bowl. Add 1 cup buttermilk, 1 tsp kosher salt, and 1 tsp black pepper. Turn the strips so they are coated, cover, and refrigerate for 30 minutes to 2 hours. (Buttermilk tenderizes and helps the coating adhere.)

Breading

Combine dry mix

In a wide shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp freshly ground black pepper and 3/4 tsp kosher salt until evenly distributed.

Set up dredging stations

Place the flour mixture in one shallow dish and the egg wash (2 large eggs beaten with 2 tbsp milk) in another. Remove the marinated chicken from the fridge and let excess buttermilk drip off. Do not dry completely—a thin wet layer helps the breading adhere.

Dredge

Working in batches to avoid crowding, dredge each strip first in the flour mixture, then into the egg wash, then back into the flour, pressing lightly to create an even coating. Place breaded strips on a wire rack set over a baking sheet while you heat the oil.

Frying & Finish

Heat oil

Pour about 3–4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of 1.5–2 inches (roughly 3–4 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown within about 45–60 seconds.

Fry chicken strips

Carefully add breaded strips in a single layer (do not overcrowd). Fry 3–5 minutes per batch, turning once halfway, until golden brown and internal temperature reaches 165°F (74°C). Smaller strips may cook faster; adjust time to size. Maintain oil temperature between 325–350°F by lowering heat slightly if it rises or removing/adding strips to regulate.

Drain and season

Using a slotted spoon or spider, transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with 1/2 tsp finishing salt or flaky sea salt while still hot. Keep warm in a 200°F (95°C) oven if making multiple batches.

Serve

Serve the basket chicken strips hot with lemon wedges (optional) and the dipping sauce. Arrange on a basket or platter lined with paper if desired.

Optional Dipping Sauce

Make sauce

Whisk together 1/4 cup mayonnaise, 1 tbsp hot sauce, 1 tsp honey, 1/2 tbsp fresh lemon juice, 1/4 tsp black pepper and 1/8 tsp kosher salt until smooth. Taste and adjust seasoning or heat. Chill briefly if desired.