Season chicken strips with salt and pepper and marinate in 2 cups buttermilk for at least 2 hours.

Bring oil to 350-360F in a large frying pan, about 1 inch deep.

Preheat oven to 350F.

Combine flour, salt, pepper, garlic powder and paprika in a shallow bowl and stir to combine.

In a separate bowl, combine 2 cups of buttermilk and hot sauce, set aside.

Combine barbecue sauce, honey, and apple cider vinegar in a shallow bowl, set aside.

Remove the chicken strips from the buttermilk and shake off the excess.

Dip the chicken strip in flour mixture, then in the buttermilk and hot sauce mixture, and then back in the flour mixture Shake off excess flour.

Gently place in the hot oil and fry, turning over when golden brown. Drain on paper towels or on a rack.

Repeat until all chicken has been fried. The chicken doesn't need to be cooked through because we'll be finishing it off in the oven.

Gently dip the strips in the barbecue sauce and honey mixture or use brush the mixture onto the strips. Shake off excess.

Place chicken strips on a parchment line baking sheet and bake for 20 minutes or until cooked through. Baking time will depend on the size of your chicken strips.

Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.