In a mixing bowl, combine chicken strips and buttermilk. Cover and refrigerate for at least 30 minutes.

In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and 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.

Fry chicken strips in batches for about 5-7 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Transfer cooked chicken to a plate lined with paper towels to drain excess oil.

Warm corn tortillas in a skillet or microwave. Fill each tortilla with crispy chicken, shredded lettuce, diced tomatoes, and a dollop of sour cream.

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