In a mixing bowl, combine the chicken strips and buttermilk. Cover and marinate in the refrigerator for at least 30 minutes.

In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Heat vegetable oil in a large skillet over medium-high heat.

Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating.

Carefully place the coated chicken strips in the hot oil and fry for about 5-7 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

Warm the corn tortillas in a dry skillet or microwave.

Place a few pieces of crispy chicken in each tortilla.

Top with shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream.

Serve with lime wedges on the side.