Cut the chicken breast into strips.
In a bowl, combine the chicken strips with kefir, Tabasco sauce, 1 tsp of salt, 1 tsp of black pepper, and 0.5 tsp of garlic powder. Mix well and let it marinate in the refrigerator for 20 minutes.
Prepare the seasoned flour by mixing the all-purpose flour, cornstarch, baking powder, 1.5 tsp of salt, 1 tsp of black pepper, smoked paprika, and 1 tsp of garlic powder in a shallow dish.
Crush the paprika flavored potato chips using a rolling pin over the sealed bag, then pour the crumbs into a separate dish. Beat the eggs in another bowl.
Coat each marinated chicken strip first in the seasoned flour mixture, then dip it into the beaten eggs, and finally press it into the crushed potato chips until fully coated.
Fry the breaded chicken strips in hot oil for 2 to 3 minutes until they develop a crispy, golden brown crust. Serve with your favorite dipping sauce.
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