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.

Mix the all purpose flour, all the spices, and cornstarch in a shallow bowl. In a second shallow bowl, pour in the buttermilk.

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.

Repeat steps 4-5 with the remaining chicken strips.

Once the oil is hot, gently drop the breaded chicken strips and fry until fully cooked and golden. Repeat with the remaining chicken strips. That's it! This copycat Raising Cane's chicken fingers is best served hot with the famous Raising Cane's sauce which you can find in my list of recipes.