Chicken Marinade

Cup of Yum
1. Season chicken strips with salt and pepper and add to a large bowl. Top with buttermilk. (The chicken should be fully submerged.) Transfer the bowl to the refrigerator and chill for 3 hours, up to 48 hours.

Chicken Coatings

1. Transfer the marinated chicken to the counter to come to room temperature while you prepare the next few steps.
2. Set out a large baking sheet lined with parchment paper.
3. In a large bowl, combine the flour, corn starch, salt, and garlic powder.
4. In a second, medium-sized bowl, add eggs and water. Whisk to combine.
5. In a third, large bowl, add 2 cups of the flour mixture. To this bowl, add the panko. Toss to combine.
6. One at a time, remove a piece of chicken from the buttermilk mixture. Dredge it first in the flour mixture, then the egg mixture, and finally the panko mixture. Place on the parchment-lined pan. Repeat with the remaining chicken.
7. Add about 2 inches of oil to a large pot.*
8. Heat the oil over medium-low heat until the oil reaches 350°F on a candy thermometer or deep-fry thermometer. If you drop a piece of batter into the oil, it should sizzle when it is ready.
9. Working in batches, add 3-4 pieces of chicken to the pan and cook for 4-5 minutes, or until the chicken reaches an internal temperature of 165°F. The chicken should be crispy and golden brown.
10. Remove the chicken from the oil and place on a paper towel-lined plate to drain off excess oil.
11. Repeat with the remaining chicken, making sure the oil is hot enough for each batch. (The oil temperature may go down after cooking each batch of chicken.)
12. Serve with your favorite dipping sauce.