Prepare the buttermilk bath: In a medium bowl, whisk together the buttermilk, egg, salt, pepper, smoked paprika, garlic powder, and cayenne if using. The mixture should look pale orange and smell wonderfully savoury. Submerge the chicken strips completely, cover the bowl, and refrigerate for at least 30 minutes (or up to 4 hours).

Build the seasoned flour: In a separate, wide, shallow dish, combine the plain flour, cornflour, and baking powder. Stir with a fork until evenly distributed — the cornflour will give that extra-light, crispy texture. The flour should feel powdery and fine, with no lumps.

Heat the oil: Pour enough oil into a large, heavy-bottomed frying pan to come about 2cm up the sides. Warm over a medium-high heat. To test if it's ready, drop a tiny pinch of flour into the oil; it should sizzle immediately and float to the surface. You want the oil temperature around 175°C — a kitchen thermometer is your best friend here.

Dredge the chicken: Working one strip at a time, lift a piece from the buttermilk, allowing the excess to drip off. Drop it into the seasoned flour and toss to coat completely, pressing the flour gently into the surface. You should hear a faint, dry shuffle as the flour adheres. Shake off any excess and place the coated strip on a wire rack.

Fry in batches: Gently lay 3 or 4 strips into the hot oil — do not crowd the pan. You'll hear a vigorous, steady sizzle as they hit the oil. Fry for 3 to 4 minutes per side, turning once with tongs, until the exterior is a deep, even golden brown and the chicken feels firm to the touch. The kitchen will smell of warm paprika and toasted flour — utterly comforting.

Drain and rest: Using tongs, transfer the cooked strips to a wire rack set over a baking tray. Do not place them on paper towels, as the steam will soften the crust. Let them rest for 3 to 4 minutes before serving — this allows the internal juices to settle and the crust to set completely.