Pumpkin Seed-Crusted Fried Chicken Strips

In a large Ziploc bag, mix the buttermilk, Dijon, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add the chicken strips, and seal the bag, squeezing out any air. Turn the bag to coat the chicken, and refrigerate overnight.

Whisk the flour, pepitas, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper in a 9-by-13-inch glass baking dish. With the marinade still clinging to the chicken strips (do not shake off excess), add the chicken to the flour mixture, and turn to coat thickly. Let the chicken stand in the flour for 1 hour at room temperature, turning the chicken occasionally to be sure it is all coated.

Pour the oil 1¼ inches deep into a deep 10-inch pot. Attach a deep-fry thermometer, and heat the oil over medium-high heat to 350 degrees. (Alternatively, use a deep fryer.) Add several chicken strips to the oil, being careful not to crowd the pot. Reduce the heat to medium-low and fry for 5 minutes, adjusting heat to maintain oil temperature between 280 and 300 degrees. Using wooden spoons, turn the chicken over, and fry for another 5 minutes, or until the chicken is deep golden. Transfer the strips to a large rack set over a baking sheet. Bring the oil back to 350 degrees, and repeat with remaining chicken.