1. Marinate: Season the chicken strips with salt and pepper. Marinate them in 2 cups of buttermilk mixed with 1 tablespoon hot sauce (optional) for at least 2 hours in the refrigerator to tenderize and flavor the meat.

2. Prepare Coatings: In a shallow bowl, mix flour, cornstarch (if using), salt, pepper, garlic powder, paprika, and optional onion or chili powder for seasoning.

3. In another bowl, mix remaining 2 cups of buttermilk with hot sauce to create a wet dip.

4. Double-Dip Breading: Remove chicken from marinade, shake off excess, dip in the flour mixture, then buttermilk-hot sauce mixture, and back into the flour mix. Shake off excess flour to form a crust.

5. Fry Chicken: Heat vegetable oil to 350-360°F in a pan (about 1 inch deep). Fry chicken strips until golden brown, turning once. Drain on a wire rack.

6. Prepare Glaze: In a saucepan, mix barbecue sauce, honey, and apple cider vinegar. Warm gently and add hot sauce for spice if desired.

7. Bake and Glaze: Preheat oven to 350°F. Brush or dip strips in glaze. Bake for about 20 minutes or until cooked through at 165°F/74°C. For extra crispiness, bake at 400°F for about 10 more minutes.