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1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon cayenne pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons water
2 large egg whites, lightly beaten
2 quarts peanut or vegetable oil
4 potato sandwich rolls
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Comments
Delicious, worth the effort. After sitting in the fridge for an hour I had very low hopes that it would create a delicious crust - but SURPRISE, it was!!! Will definitely make again. Just need to plan time because of the resting time.