Fried Chicken Strips

Folks-
Guess what? It's time for Fried Chicken Recipe III! This one is based on my last one, modified (you knew that was coming!) and tested on my family. This time they may not let me further modify it.
I served it this evening with mashed potatoes, gravy made from the oil from the chicken, fresh biscuits, and steamed asparagus spears. It was possibly the best meal I have ever made featuring chicken!
Here's my recipe:
Edly Fried Chicken Strips

1-Cup All-purpose Flour 
1/2-Cup Italian Bread Crumbs 
1/2-Cup Corn Flour or Masa
1-Tsp Salt
1-1/2-Tsp Italian Seasonings
1-Tsp Celery Salt
1-Tsp Black Pepper
1-Tsp Dried Mustard
4-Tsp Paprika
2-Tsp Garlic Salt
1-Tsp Ground Ginger
3-Tsp White Pepper
1-Tsp Turmeric
1/2-Tsp Chili Powder
1/2-Tsp Garlic Powder
1-Tsp Chicken Bouillon 
1/2-Tsp Baking Soda
2-Eggs
1/2-Cup Buttermilk
2-8 Boneless, Skinless Chicken Breasts (about 2.5 to 3.5 lbs)
Enough cooking oil to fill a large frying pan 1/2" deep

Put all dry ingredients into a gallon sized Ziploc or similar bag and shake it to mix them together. Wash chicken breasts and cut into strips about  2 CM wide (1/2 inch). Beat eggs and mix with the buttermilk. Throw chicken strips, a few at a time, into the Ziploc bag and toss them in the powder to coat them.  Dip the chicken strips into the egg and buttermilk mixture, and throw them back into the Ziploc bag a few at a time and shake it to coat them. Place them on a cooling rack over a cookie sheet and place in the refrigerator to cool for 1 to 2 hours (No joke. Don't skip this step or the coating won't stick.)
Remove the chicken from the refrigerator about 30 minutes before frying. Heat about 1/2 inch (1-2cm) of cooking oil in a large skillet over medium heat to 350-380 degrees (use a thermometer). Put several strips into the oil. Fry until medium brown, about 4-5 minutes on the first side, flip and cook another 3-4 minutes. Remove from the oil and drain on a cooling rack over a cookie sheet (not on a plate with paper towels!) This keeps the chicken coating crispy. Allow to cool for about 10 minutes before serving.

Tyler's Ultimate Barbecue Sauce

Folks-
The best barbecue sauce I have ever had was one I made from a recipe I got on Food Network once. That's a TV network I seldom watch, because it makes me want to cook like mad, and that can be an issue. I ran across Tyler's Ultimate one day, and thought the barbecue sauce recipe looked good enough to have me sit in front of the TV with a notepad and the remote for about an hour, reverse engineering the recipe from what he was doing on the TV (since when does a "dash" equal a small bucket of something?)

Since I first worked this recipe out a couple of years ago, I've found alternate ingredients for some of those in his recipe. I'm including both his basic recipe, as well as the alternates in the ingredient listing below. Enjoy!

Tyler's Ultimate Barbecue Sauce (with alternate ingredients tested by Ed)

2 Strips of smoked bacon or 1/8 teaspoon liquid smoke
Large sprig of fresh Thyme or 1 tablespoon dry
2 Tablespoons Olive Oil
1/2 Large Onion or 1/4 teaspoon onion powder
2-3 Cloves Garlic- Crushed and skinned or 1/4 teaspoon garlic powder
2 Cups Ketchup
1/4 Cup Fruit Preserves (Peach, Apricot, or Raspberry have tested well)
1/4 Cup Dijon Mustard
1 teaspoon Paprika
1 teaspoon Cumin
2 Tablespoons Red Wine or Basalmic Vinegar
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 teaspoon Salt
Ground pepper to taste

Wrap bacon around fresh thyme and simmer in olive oil. Add other ingredients and simmer 20 minutes.