Step 1

Set cooling racks over a baking sheet so that you can transfer the chicken onto the racks and allow excess oil to drip from the bottom. The air flow on all sides ensures the chicken stays crispy.

Step 2

Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry. Sprinkle lightly with salt and pepper on each side. (Use about 1/4-1/2 teaspoon coarse or kosher salt per pound of chicken)

Step 3

Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf. This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.

Step 4

Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.

Step 5

Combine the breading ingredients and set aside.

Step 6

Crack egg whites into a small bowl, save the egg yolks for another dish if desired.

Step 7

Beat the egg whites until fluffy and frothy.

Step 8

Place saran wrap over the chicken and use the rough side of a meat mallet to pound the meat and create texture on the outside, this allows the breading to work it's way into the crevices and creates grip to hold on to the breading.

Step 9

Dip each piece of chicken into the egg whites, then coat it generously in the breading mix, allow every cook and cranny to get thoroughly coated.

Step 10

Add oil to a dutch oven, fill it no more than halfway. Heat to 350-375 degrees. (You can also use a deep fryer.)

Step 11

Fry the chicken tenders in batches, each side will take about 4 minutes to sufficiently brown. Remove and transfer to cooling racks.

Step 12

PRO TIP: Transfer cooling racks to a 200° oven to keep the chicken warm while you fry the remaining batches.

Step 13

Ensure the internal temperature has reached 165° prior to serving.