Begin by slicing each chicken breast into 4-5 strips.

In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

In another bowl, whisk together the buttermilk and egg until fully combined.

Dip each chicken strip into the buttermilk mixture, allowing any excess to drip off.

Dredge the chicken strips in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F.

Carefully add the chicken strips to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and cooked through.

Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.

Serve hot with your favorite dipping sauce.