Step 1

Slice each chicken breast into 4 strips, lengthwise. Add the chicken, buttermilk, and salt to a zip-top bag and let marinate, refrigerated for 30 minutes.

Step 2

Add the beaten eggs to a wide, shallow dish.

Step 3

Add the flour, cornmeal, smoked paprika, salt, garlic powder, onion powder, and black pepper to a wide shallow dish, such as a pie plate or baking pan and carefully mix together.

Step 4

Remove the chicken from the refrigerator and add about a tablespoon of the buttermilk marinade to the dry breading mixture.

Step 5

Remove the chicken pieces from the marinade, one at a time, and place in the breading mixture to lightly coat. Then transfer to coat with the beaten egg mixture and return to the breading mixture to coat a second time. Place on a wide plate or baking sheet and continue with remainder of the chicken pieces.

Step 6

Add about 1/2-inch of oil to a wide skillet and heat to 350°F. You can test to see if the oil is hot enough by adding a small bit of moistened breading mixture to the oil—if the oil sizzles and bubbles immediately the temperature is right. Line a plate with paper towels and set aside.

Step 7

Add the chicken pieces to the oil, a few at time, be sure not to crowd the pan. Fry until golden on one side, then flip over and fry until golden brown on the other. This will take about 3 to 4 minutes per side, or about 7-8 minutes total, to cook through. Remove with tongs or a slotted spoon and place on the paper towels to absorb any excess oil. Repeat with the remaining chicken pieces. Serve.