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Ingredients
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Chicken & Coating
BBQ Sauce & Garnish
Method
Chicken & Coating
Prepare chicken
Trim any fat from the chicken breasts and slice each breast into 6–8 strips about 1/2-inch thick. Pat strips dry with paper towels and set aside.
Make wet mixture
In a shallow bowl, whisk together the eggs and buttermilk until combined. Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Make dry dredge
In a second shallow bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, remaining salt and pepper.
In a third shallow bowl combine the panko breadcrumbs and grated Parmesan cheese. Use a fork to break up any large clumps.
Dredge chicken
Working in batches to avoid crowding, lightly toss each chicken strip in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the panko-Parmesan mixture to evenly coat. Place coated strips on a wire rack set over a baking sheet.
Rest before frying
Let the coated strips rest on the rack for 10 minutes to help the coating adhere and dry slightly.
Heat oil
Pour vegetable oil into a large skillet or shallow frying pan to a depth of about 1/2 inch (about 1 cup). Heat over medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb dropped in sizzles immediately and browns in about 45–60 seconds.
Fry chicken
Fry the chicken strips in batches (do not overcrowd) for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently. Adjust heat as needed to maintain oil temperature.
Drain
Transfer fried strips to a paper towel–lined plate or wire rack to drain excess oil for 2–3 minutes.
BBQ Sauce & Garnish
Prepare sauce
If desired, warm the BBQ sauce in a small saucepan over low heat and stir in 1 tablespoon honey for a glossier, slightly sweeter finish. Heat until just warm (about 1–2 minutes). Do not boil.
Serve
Arrange chicken strips on a serving platter. Serve with warmed BBQ sauce either in a small bowl for dipping or lightly toss strips in the sauce to coat. Garnish with chopped parsley and offer lemon wedges on the side if using.