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Whisk together all the wet batter ingredients until smooth.
Toss in the chicken strips so they’re fully coated. Cover and let them marinate for at least 4 hours (overnight if you’ve got the patience).
Mix all the dry coating ingredients in a separate bowl.
Heat your oil to 170°C.
Take each chicken strip out of the wet batter and coat it in the dry mix. Don’t be shy—PRESS that coating on. That’s how you get those crispy, craggy bits that hit every time.
Fry until golden and the chicken reaches an internal temperature of 75°C.
Let them rest for a minute, then serve with your favourite dipping sauce.