2 large chicken breast pounded to 3/4 inch thickness and cut into strips. You could use tenders or even a small turkey breast to do this.
The Brine: mix 4 tablespoons salt and 2 tablespoons sugar and dissolve into 3 cups warm water
Add: the chicken to the salt & sugar water and let it soak for 45 minutes.
Heat: 2 cups of oil in a pot or pan (medium- medium high heat) or turn your fryer on to 350.
Beat together: 2 large eggs with 1/2 cup cold milk
Sift together: 2 1/2 cups All purpose flour with 1 1/2 tablespoon paprika, 2 tsp garlic powder, 2 tsp ground white or black pepper
Drizzle: 3 tablespoons of the egg& milk mixture into the seasoned flour, this creates that crispy crust on the chicken.
Get a plate or baking tray and line with plastic, wax paper or foil.
Drain: the water off the chicken and pat dry with a clean dish cloth or paper towels.
Add: the dry chicken strips to the remaining egg mixture and coat evenly.
Dip: the strips into the flour mixture and coat evenly.
Place: the chicken strips on the plate and let them sit for 20 minutes before frying, you could put them in the fridge to sit as well.