Gochujang Ranch Crispy Chicken Rice Bowl

1. Cut the chicken breasts into tender-sized strips.
2. In a large bowl, mix the buttermilk with paprika, garlic powder, onion powder, turmeric, cayenne pepper, and black pepper.
3. Add the chicken strips into the buttermilk marinade, mix well, cover, and let them marinate for at least 1 hour or overnight for best flavor.
4. In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, turmeric, cayenne pepper, and black pepper.
5. Remove each chicken strip from the marinade and coat it really well in the flour mixture. Press the flour into the chicken so it gets extra crispy.
6. Heat oil to 350°F, then fry the chicken in batches until golden brown, crispy, and fully cooked through for about 8-10 minutes.
7. Place the fried chicken on a wire rack or paper towel-lined tray to drain.
8. In a bowl, mix together the buttermilk, mayonnaise, plain yogurt or sour cream, gochujang, and ranch seasoning until smooth and creamy.
9. Add warm yellow rice to a bowl.
10. Top with the crispy chicken and drizzle generously with the gochujang ranch.
11. Serve right away and enjoy!