Mix dry ingredients:

In a shallow bowl, mix together 2 cups all-purpose flour (250g), 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon sweet paprika, and 1/4 teaspoon cayenne pepper (or to taste).

Whisk wet mixture:

In a separate bowl, whisk 2 large eggs (or 1 extra large egg) with 2 tablespoons honey mustard, 2 minced garlic cloves, 1/4 cup hot sauce (optional, or to taste), 3 tablespoons ketchup, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder.

Slice chicken strips:

Slice the chicken into strips of your desired size and thickness.

Coat in flour:

Coat each chicken strip in the flour mixture, then shake off any excess.

Dip in egg mixture:

Immerse the floured strips in the egg mixture, ensuring an even coating.

Heat oil to 375°F:

Heat a deep fryer to 375°F (190°C) or fill a small pot halfway with oil and heat over medium-high heat.

Double coat in flour:

Remove chicken from the egg mixture, allow excess to drip off, then coat again in the flour mixture, pressing firmly to create a thick crust.

Fry chicken in batches:

Fry the chicken in batches: in the deep fryer for 3-5 minutes, or in the pot with 2-3 pieces at a time for 5-8 minutes, until golden and fully cooked. Adjust timing based on strip size and thickness.

Drain and serve:

Let the chicken drain on paper towels for 1 minute. Serve right away.