Step by step

Method

5 steps

1. 1

   Cut the chicken breasts into strips about ¾ inch thick and 5 inches long. Pat them dry, season both sides lightly with salt and pepper, and chill uncovered for 4 hours if you have time.

2. 2

   Mix the flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper in a shallow bowl. Beat the egg whites in a second bowl until frothy.

3. 3

   Press each strip lightly with the rough side of a meat mallet to make small ridges. Dip it in egg white, then press it into the breading so every edge is covered. Let the breaded chicken rest on a rack for 15–20 minutes.

4. 4

   Heat the oil in a Dutch oven to 350–375°F, filling the pot no more than halfway. Fry the tenders in batches, about 4 minutes per side, until golden and 165°F in the center.

5. 5

   Move the tenders to a wire rack so air can reach the bottom. Keep finished batches warm in a 200°F oven while the rest cook, then serve with your favorite dipping sauce.