Serves: 6
Start to Finish: 45 minutes

4	garlic cloves, minced
1	tablespoon canola oil + 1 cup canola oil for frying
1½	pounds chicken tenders
1	cup all-purpose flour
3	large egg whites
1½	cup panko
1½	tablespoon garlic powder
2	tablespoons cornstarch
1	teaspoon salt
½	teaspoon black pepper

1.  Toss minced garlic and 1 tablespoon oil with chicken in bowl.  Cover and refrigerate for 30 minutes.
2.  Spread flour in a shallow dish.  Whisk egg whites until slightly foamy in another shallow dish.  Stir together panko, cornstarch, salt and pepper in a third shallow dish.
3.  One at a time, coat tenders lightly with flour, dip in egg whites and dredge in panko mixture, pressing chicken flat to adhere.  Place tenders on rack and dry for 5 minutes.
4.  Heat remaining oil in skillet on medium until shimmering.  Fry chicken tenders several at a time 2 minutes per side, until crisp and deep golden brown.  Transfer to paper towel lined plate.  Serve with pasta.

Per Serving: 311 cal., 7 g fat (0 g sat. fat), 70 mg chol., 539 mg sodium, 65 mg pot., 32 g carb., 1 g sugar, 1 g fiber, 28 g pro. (assumed oil retention value of 10% after cooking)