In shallow bowl, whisk together buttermilk and egg.
In a sealable bag like a Ziploc add flour, paprika, granulated garlic, onion powder, salt and black pepper. Shake to mix.
Toss the jalapeño strips in the egg wash, shaking off excess. Transfer to the bag, seal and shake to coat with flour mixture.
In a large skillet over medium heat, heat about 1” vegetable oil. When oil is hot, fry half the jalapeño sticks until golden, 2 minutes. Remove onto a paper towel lined plate, season with salt. Repeat with remaining jalapeño strips.