Sprinkle the chicken strips with 1 teaspoon salt and 1 teaspoon pepper. Place them in a bowl or zip-top bag and pour in 2 cups of the buttermilk. Refrigerate and let marinate for at least 2 hours (or overnight for more flavor).

Pour vegetable oil into a large skillet to a depth of about 1 inch and heat it until it reaches 350–360°F (175–182°C).

Preheat the oven to 350°F (175°C) while you prepare the breading and glaze.

In a shallow dish combine the flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and paprika; mix until evenly distributed.

In a separate bowl whisk the remaining 2 cups buttermilk with the hot sauce and set aside.

Stir together the barbecue sauce, honey, and apple cider vinegar in a small bowl; adjust vinegar or honey to taste and set the glaze aside.

Lift the chicken from the marinade and let excess buttermilk drip off. Avoid wiping the pieces dry completely.

Dredge each strip first in the flour mixture, then dip into the buttermilk-hot sauce mixture, and coat again in the flour. Shake off any loose flour.

Carefully place the breaded strips into the hot oil in batches so they don’t overcrowd the pan. Fry until both sides are golden brown and crisp, turning as needed—transfer to paper towels or a rack to drain.

Continue frying the remaining strips. They do not need to be fully cooked through at this stage because they will finish in the oven.

Dip each fried strip into the honey-BBQ glaze or brush the sauce over them to coat evenly; shake off any excess glaze.

Arrange the coated strips on a parchment-lined baking sheet in a single layer. Bake at 350°F (175°C) for about 20 minutes, or until the chicken is cooked through and registers 165°F (74°C); baking time will vary with strip size.

Optional: if you prefer more heat, stir extra hot sauce or sriracha into the glaze before coating the strips.