Combine buttermilk, minced garlic, and 1 teaspoon salt in a bowl.

Add chicken strips to buttermilk mixture and marinate for at least 30 minutes.

Mix flour, 1 teaspoon salt, and ½ teaspoon pepper in one dish.

Combine panko, lemon zest, remaining pepper, and seasonings in another dish.

Remove chicken from marinade, letting excess drip off.

Dredge each strip in flour mixture, shaking off excess.

Dip floured strips back into buttermilk briefly.

Coat thoroughly in panko mixture, pressing to adhere.

Let breaded strips rest on wire rack for 5 minutes.

Heat oil to 350°F (for traditional frying) or preheat air fryer to 400°F.

Fry in batches for 3-4 minutes per side until golden and 165°F internally.

Transfer to paper towel-lined plate to drain.

Serve hot with lemon wedges and your favorite dipping sauces.