To a mixing bowl, add the chicken. Pour the buttermilk on top along with the salt, cayenne pepper, garlic powder and paprika. Let marinate for at least an hour and up to overnight.

Once done marinating, add in the whisked eggs. Mix around so the eggs are mixed in well with the chicken and marinade.

In a separate bowl combine all of the ingredients for the breading, except for the oil.

Begin to coat the chicken strips. One by one, shake off any excess from the strips and dip into the breading to coat. Set aside on a plate or cutting board to rest.

In a large pan, add enough oil so it’s about 1-2 inches deep. Heat over medium high heat. Once the oil is hot enough, turn down to medium and fry the chicken strips. Do this in batches so it doesn’t crowd the pan.

The frying should take about 4-5 minutes per side. The internal temperature of the chicken should be 165 degrees. Set aside on a cooling rack.

While the chicken is cooling, make the garlic parm sauce. Melt the butter in a saucepan over medium heat and add the minced garlic. Cook for about 3 minutes. Remove from the heat and stir in the mayo and parsley.

Place the chicken in a large mixing bowl, pour the sauce over and add the parmesan cheese on top. Toss to coat the chicken. Eat and enjoy.