On a clean work surface, cut the chicken breasts into ¾-inch strips.
Place the chicken breasts in a large Ziplock bag.
Pour the buttermilk, salt, and ground black pepper over the chicken and seal the bag. Massage the marinade around the chicken. Refrigerate overnight.
Meanwhile, make the sauce. Add all of the sauce ingredients to a small bowl and whisk until well combined. Cover the bowl tightly with plastic wrap and refrigerate overnight.
When ready to fry the chicken, set a colander in the sink. Drain the chicken strips in the colander.
Preheat a deep fryer to 350°F. Set out two plates and line one with paper towels. Set aside.
Set up a breading station with three shallow bowls. Whisk the eggs in one bowl. In a second bowl, whisk the flour, garlic powder, onion powder, paprika, and white pepper together. Spread the bread crumbs in an even layer in the third bowl.
Dredge each piece of chicken in the flour mixture, dip in the eggs, and coat with bread crumbs.
Place each strip on the clean plate and repeat with the remaining strips.
Working in batches, fry the chicken strips in the hot oil for 6-9 minutes, or until golden brown and 165°F in the center.
Transfer cooked chicken strips to the paper towel-lined plate. Serve with the sauce and enjoy!
