Preheat oven to 400 degrees.
While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated. Rinse off chicken strips and add them to the buttermilk mixture. Let them sit while you prepare the crunchy mixture.
In a large food processor add cornflake-cereal, paprika, fresh thyme, garlic powder, and salt. Pulse until you have crumbs and all the seasonings have been incorporated together. Carefully pour the bread crumb mixture into a shallow plate.
Line a baking sheet with a Silpat (or tinfoil) then place a metal cookie cooling wire rack on top of the lined baking sheet. Spray with non-stick cooking spray. Then, begin assembling the chicken. One-by-one place the buttermilk chicken into the shallow plate and coat with crumb mixture. Then place on to the wire rack. Repeat until all the chicken strips have been covered and are on the wire rack.
Bake for 20 minutes or until crumb coating is crusty and browned and the internal temperature of the chicken reaches 165 degrees.