In a mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken strips and marinate for at least 15 minutes.

In another bowl, place the flour. Remove the chicken from the marinade, allowing excess to drip off, and coat each strip in flour.

In a frying pan, heat the vegetable oil over medium-high heat until hot. Carefully add the coated chicken strips to the pan.

Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Once cooked, remove the chicken from the pan and place on paper towels to drain excess oil.

Warm the corn tortillas in a dry pan or microwave until pliable.

Place a few strips of crispy chicken on each tortilla, then top with shredded lettuce, diced tomatoes, and a dollop of sour cream.

Garnish with chopped cilantro and a squeeze of lime juice before serving.