In a large bowl or in a Ziploc bag pour the buttermilk and add the chicken. Let the chicken sit in the buttermilk in the fridge at least 2 hours but preferably overnight or even up to 24 hours. The longer they sit the more tender and juicier the final product will be.

In a medium bowl whisk the eggs and set aside. In another medium bowl add the flour and all the seasonings and whisk till combined.

Set a large frying pan on the stove over medium high heat and pour oil till it is about 1 inch deep.

Put a wire cooling rack on top of a rimmed baking sheet and set aside.

Remove chicken from fridge and strain buttermilk from chicken. Get as much buttermilk off of them as possible. Pat dry with paper towels. Dredge a piece of chicken first in the flour mixture, then the eggs, back into the flour mixture, then the eggs a second time, and finally back into the flour mixture for a 3^rd time. Repeat the process with all chicken.

Gently lay 3-4 chicken strips at a time in the oil, cooking about 4-5 minutes per side till the breading is golden brown and chicken is cooked through. Once chicken is in the oil try not to move them around too much till you flip them to insure the breading stays on nicer. If you want to insure the chicken is cooked through either cut the first piece open to make sure it’s white and perfect or use a meat thermometer. Lay cooked chicken on the cooling rack and continue cooking the additional chicken. Let chicken rest 5 minutes before serving.

Serve with your favorite dipping sauce.