Start this recipe by crushing the BBQ flavored snacks in a food processor, leaving slightly grainy. In 2 bowls, mix the ingredients separately for both the wet and dry coating. Dip the chicken strips into the dry coating, then into the wet coating, then again into the dry coating. Heat up the oil and fry the strips in small batches for 5-6 minutes or until cooked through and golden. Allow to sit on kitchen paper. Meanwhile, mix together the mayonnaise, mango chutney and ketchup and spoon into serving bowls. To serve, wrap the crispy chicken strips in the fancy wrapping papers or cups and serve with the sweet mango dipping sauce on the side.