Slice chicken breasts into thin, long strips. They shoudl be thinner than a standard chicken tender and try to get them an even thickness.
Add chicken fries to a bowl with buttermilk, salt, pepper, chicken seasoning, paprika, and garlic powder and stir to combine. Let marinate for at least 30 minutes.
Add oil to a large cast iron skillet and heat over medium heat until it reaches 350˚F.
Remove chicken fries from marinade and add to a bag with the breading. Try to shake off as much marinade as possible. Place chicken in bag and shake well to coat.
Add chicken fries to skillet with oil and fry for 3-4 minutes. Flip and continue to fry for 2-3 minutes. Finished fries should be golden brown. You can check temperature if you would like but assuming you kept them thin, they should be cooked through.
Remove chicken fries and let drain on a few paper towels. Continue to fry chicken fries until you are done. It may take 2-3 batches.
Serve chicken fries with the chili crisp ranch dip or a dip of your choice.