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The night before making the chicken, prepare the sauce. Place the mayonnaise, ketchup, Worcestershire sauce, salt, pepper, garlic powder, Creole seasoning, and cayenne pepper in a mixing well. Whisk well to combine. Transfer to an airtight container and refrigerate overnight.
Place the buttermilk, salt, pepper, egg, and garlic in a bowl. Whisk to combine.
Add the chicken.
Cover the bowl or place the chicken in a ziploc bag and leave for one hour up to overnight.
Pour the oil into a Dutch oven. Heat to 350F. Set a wire rack over a parchment paper-lined baking sheet. Meanwhile, prepare the breading. Pour the buttermilk into one bowl. In a second bowl. combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Dip one chicken strip in the buttermilk. Dredge it through the flour mixture, making sure it's completely coated.
Set the chicken on the wire rack. Repeat with remaining chicken strips.
Carefully place a few chicken strips in the hot oil by working in batches. Cook for several minutes until golden brown and cooked through. Chicken is done cooking when it reads 165F on an instant-read meat thermometer. Place on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
Serve with sauce.