Start previous day by bringing the chicken strips. In largebowl, add 6 cups of water and 4 tablespoons of salt.
Add chicken strips, cover and refrigerate for 24 hours. Make sure and completely dry each tender before breading.
Using 3 bowls, add flour, salt, pepper and cayenne to one bowl and mix. Egg whites in another bowl and panko bread crumbs in 3rd bowl.
Cover the chicken in flour, then dip in egg white, roll in panko breadcrumbs in slowly put into oil at °350-°375 for 4-6 minutes or until golden brown.
Remove from oil and sit them on paper towel covered plate.
