Blend your chicken with the marinade, cover & palce in the refrigerator for as long as you've got time for. Preferably overnight, complete minimum two hours.
Meanwhile, combine all your dry mixture. One by one, coat your chicken strips from the dry mixture, making certain you cover each spoonful of chicken. Press the mixture into the chicken so that it goes fine and flaky. Put on a wire wrack and replicate.
Heat your oil up to about 350°F. To test with no thermometer, drop a very small parcel of batter from the oil, if it really gradually rises to the surface, you ought to be all set. A moderate heat for about 5-8minutes should get this.
Separate them with tongs when the immediately stick together, then leaves 3-4minutes till they start turning gold. Flip over and depart for another couple of minutes until deep gold and clearly crispy. If your oil is too hot just pour more oil/turn heat down. If you are not convinced with deep skillet then examine 1 strip.
Put on a wire rack using a tray or paper towel beneath. Serve and enjoy with a dip.