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Ingredients
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Buttermilk Marinade
Chicken
Breading
For Frying / Finishing
To Serve (optional)
Method
Buttermilk Marinade
Make the marinade
In a medium bowl whisk together buttermilk, egg, hot sauce, 1 tsp salt and 1 tsp black pepper until smooth.
Set aside while you prepare the chicken (or refrigerate up to 8 hours). The acid and enzymes in the buttermilk will tenderize the chicken and help the breading stick.
Chicken
Prepare strips
Trim any fat from the chicken breast. Slice the breast crosswise into 4 equal strips (about 3–4 oz each). Lightly season both sides of each strip with 1/2 tsp kosher salt (total).
Place the strips into the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 30 minutes to allow coating adhesion.
Breading
Mix dry breading
In a shallow bowl or pie plate combine flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and 1/2 tsp ground black pepper. Whisk thoroughly so spices are evenly distributed.
Dredge the strips
Set up a breading station: marinated chicken in one bowl and dry mix in another. Remove a strip from the marinade, let excess drip off, then press firmly into the dry mix coating all sides. Shake off excess flour and set on a plate. Repeat with remaining strips. For extra-crispy coating, dip the floured strip back into the marinade briefly then re-coat in the dry mix for a double layer (optional).
For Frying / Finishing
Heat oil
Pour about 1" (roughly 1 cup) of vegetable oil into a heavy skillet (cast iron or stainless) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and float immediately.
Fry the strips
Carefully place 2 strips (do not crowd) into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F while cooking. Remove to a rack or paper towel-lined plate to drain. Fry the remaining strips.
Rest
Let the chicken rest 2–3 minutes before serving so juices redistribute and coating sets.