Sauce

1. Start by making the sauce first since it’s quick to prepare. Take a mixing bowl and combine mayonnaise with ketchup. Add garlic powder, salt, black pepper, and smoked paprika. Mix everything thoroughly until completely smooth and uniform in texture.

2. Taste the sauce and adjust the seasoning to your personal preference. Cover the bowl securely with plastic wrap and refrigerate immediately.

Chicken 

1. Begin by slicing the chicken breasts into strips. Each breast should yield 2-3 strips depending on its size. Cut evenly for consistent cooking.

2. Prepare the wet marinade by combining heavy cream and vinegar in a mixing bowl. Alternatively, you can use buttermilk instead. Mix well and let the mixture rest for 2-3 minutes before proceeding.

3. Add the egg and spices to the bowl: salt, cayenne, smoked paprika, white pepper, black pepper, and garlic powder. Whisk thoroughly until fully incorporated. Submerge the chicken strips in this mixture, ensuring each piece is well coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.

4. Create the dry coating by mixing cornstarch, flour, salt, garlic powder, smoked paprika, white pepper, and black pepper. After marinating, coat each chicken strip evenly in this mixture. Place the coated strips on a wire rack and let them rest for 10 minutes to set the breading.

5. While the chicken rests, heat your frying oil to approximately 180°C (350°F). Use a thermometer for accuracy or test by seeing if the oil bubbles vigorously when a small piece of breading is added.

6. Fry the chicken in batches until golden brown, about 10 minutes total. Monitor the oil temperature closely – if it drops, the cooking time will increase. Larger pieces may require additional time. Always check for doneness by ensuring the internal temperature reaches 74°C (165°F) and the meat is white throughout with no pink.

7. Transfer the cooked chicken to a paper towel-lined tray to drain excess oil. Serve immediately while hot and crispy.