In a shallow bowl combine the flour with garlic powder, cayenne, paprika, seasoned salt and black pepper.
In another shallow bowl beat the egg with milk.
Dip each chicken strip firstly into the milk/egg mixture allowing excess to drip off, then roll into the flour mixture.
Repeat so that each chicken strip is double-coated.
Place onto a rack or a plate and refrigerate for 30 minutes.
Meanwhile in a small bowl combine the hot sauce with butter then microwave on HIGH until the butter has melted (about 20 seconds)
Heat oil in a large skillet to 375 degrees F.
Fry the strips in batches until browned (about 5 minutes) then transfer to a large shallow bowl (I use my 8 x 8-inch baking pan).
Pour the hot sauce over the strips and toss to coat.