Set up a batter station: In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of salt, and 2 tablespoons of black pepper using a fork until smooth. In another large bowl, combine the flour, ¼ cup salt, 5 teaspoons of pepper, minced garlic, and mesquite seasoning.

Fill a large, heavy skillet or wok halfway with oil and heat it to 365°F (180°C).

Coat the chicken: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and again into the flour mixture.

Carefully place the coated chicken strips into the hot oil to fry, working in batches to avoid overcrowding. Once the chicken is browned on one side, flip it over to brown the other side.

While frying, preheat the oven to 300°F (150°C) and butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.

Pour enough barbecue sauce into the prepared dish to coat the bottom, then arrange the fried chicken strips in rows. Pour the remaining barbecue sauce over the top.

Bake in the preheated oven until the sauce has caramelized onto the chicken, about 10 to 15 minutes.