In a large ziplock bag, mix together the chicken strips, buttermilk, egg, salt, pepper, and garlic powder until combined. Refrigerate for at least 1 hour, or ideally overnight.

Using a deep fryer, preheat oil to 350 degrees F. Alternatively, you can heat the oil in a deep pot on medium high heat, filling it just enough to cover the chicken strips and no more than halfway full.

Take a marinated chicken strip out of the ziplock bag and dip it in the flour mixture until well coated. Transfer to the buttermilk mixture, making sure to coat all sides.

Place the breaded chicken strips to a wire rack or baking sheet lined with parchment paper.