1/2 teaspoon kosher salt, plus additional to taste
1/4 teaspoon freshly cracked pepper, plus additional to taste
1 1/2 lbs boneless, skinless chicken breasts, trimmed and cut into strips
2 large eggs, beaten
1/4 cup vegetable oil
1 cup ranch dressing (optional)
Place buttermilk, Dijon mustard, garlic powder, paprika, cayenne pepper, salt, pepper, and chicken in a resealable plastic bag. Seal tightly and squish around to combine. Place in refrigerator to marinate for at least 1 hour to overnight.
Meanwhile, heat large frying pan or wok over medium heat. When pan is hot, add rice and dry roast, stirring continuously for 10 minutes to prevent burning. Rice will become more fragrant and more deeply browned. Continue cooking in the same manner for 1o-15 minutes more, until rice begins to pop. Remove from heat and let cool. Using a mortar and pestle, grind into a coarse powder. Alternately, you can pulse rice in food processor until it achieves a coarse consistency. Store in airtight container in a cool, dark place until ready to use.
Preheat oven to 350 degrees F. Top a baking sheet with a large baking rack, placing it so it's elevated from the tray so chicken can drain. Spray baking rack with cooking spray. Remove chicken from refrigerator. Discard marinade and pat chicken dry with paper towels.
Heat oil over medium-high heat in large, cast-iron skillet or Dutch oven with high sides. While oil is heating, dunk chicken in egg. Dredge in the brown rice "flour" mixture, shaking off excess. Working in batches, fry on the first side until golden, about 3 minutes. Flip and fry for 2 minutes more.
Note: You are not trying to cook it through just yet - just getting it crisp
Transfer to the prepared baking rack/baking sheet. Once all chicken is browned, transfer to oven and bake until golden and cooked through, for about 1o-15 minutes.
Remove from oven, let cool slightly. Serve warm with ranch or preferred dipping sauce.