1. Marinate the Chicken:
In a bowl, mix chicken strips with buttermilk, salt, pepper, garlic powder, and chili powder.
Cover and marinate for at least 1 hour (or overnight for best results).
2. Prepare Coating Station:
In one bowl: mix flour, cornflour, baking powder, and a pinch of salt.
In another bowl: beat the eggs.
In the third bowl: add breadcrumbs or crushed cornflakes.
3. Coat the Chicken:
Remove chicken from marinade.
Dredge in flour mixture → dip in egg → coat in breadcrumbs.
4. Fry:
Heat oil in a deep pan over medium heat.
Fry chicken fingers in batches until golden and crispy (about 5-6 minutes).
Drain on paper towels.
5. Serve:
Serve hot with ketchup, garlic mayo, or your favorite dip.
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