Add the thin chicken strips to a bowl. Add paprika, garlic powder, black pepper, salt, dried parsley, and olive oil. Mix until every piece of chicken is evenly coated.

Add the flour to one shallow bowl. Add the beaten eggs to a second shallow bowl. In a third shallow bowl, mix the panko breadcrumbs with dried parsley, a little salt, garlic powder, and black pepper.

Coat each chicken strip in flour and shake off the excess. Dip it into the beaten egg, then press it into the seasoned panko breadcrumbs until completely coated. Place the breaded chicken on a tray or wire rack while you finish the rest.

Add enough neutral oil to a deep pan or pot for frying. Heat over medium-high heat until hot. The oil should be hot enough that a few panko crumbs sizzle immediately when dropped in.

Fry the chicken fingers in small batches for a few minutes, turning as needed, until deep golden, crisp, and cooked through. Transfer the fried chicken fingers directly to a wire rack. Do not use paper towels, as they can trap steam and soften the coating.

Add the buttermilk, mayonnaise, salt, black pepper, paprika, garlic powder, dried parsley, and Cajun hot sauce to a bowl. Whisk until smooth and creamy. Taste and add more Cajun hot sauce if you want more heat.

Serve the crispy chicken fingers while hot with the creamy Cajun hot sauce dip on the side.