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1
In a large resealable plastic bag, combine the soy sauce with the vinegar, onion, garlic, crushed red pepper, thyme, cinnamon, nutmeg and 1 teaspoon of the garlic powder.
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2
Add the chicken tenders, seal the bag and turn to coat.
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3
Let the chicken marinate at room temperature for 1 hour.
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4
Meanwhile, in a food processor, combine the panko with the salt, onion powder, black pepper and the remaining 1 1/2 teaspoons of garlic powder and pulse until the panko is finely ground.
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5
Transfer the seasoned crumbs to a pie plate.
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6
In another pie plate, beat the egg whites until foamy.
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7
Remove the chicken tenders from the marinade, scraping off any solids.
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8
Pat the chicken tenders dry with paper towels and transfer them to a wax paperlined baking sheet.
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9
Dip the tenders in the egg whites, letting the excess drip back into the pie plate, then dredge them in the seasoned crumbs.
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10
Transfer the chicken tenders to the baking sheet.
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11
Set a rack over another baking sheet.
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12
In a large skillet, heat 1/3 inch of canola oil until shimmering.
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13
Working in two batches, fry the chicken tenders over moderately high heat, turning once, until they are well-browned and crisp, about 7 minutes per batch.
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14
Transfer the tenders to the rack to drain.
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15
Serve with Kohlrabi Slaw.
