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Adjust rack to top position and preheat oven to 325 degrees.
Pat chicken* dry with paper towels. Cut chicken lengthwise into 1-inch strips. Place chicken on a plate; coat with 1 TBSP tempura batter mix (2 TBSP for 4 servings).
In a medium bowl, combine sour cream, half the Fry Seasoning, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches the consistency of whole milk.
In a separate medium bowl (large bowl for 4), combine cornstarch, remaining tempura batter mix, remaining Fry Seasoning, a pinch of salt, and pepper.