Directions:

1. Vidalia Onion Sauce: In a food processor, combine vinegar, onion, garlic, honey and Dijon mustard. Pulse until smooth. Add oil in slow stream until thick and emulsified. Add salt and pepper, hold 40˚F or below for service, serve 2 tablespoons portion.
2. In a stainless steel bowl, combine salt, first-listed paprika, first-listed onion powder and first-listed garlic powder. Add buttermilk, mix well, hold 40˚F or below for service.
3. Trim all fat off chicken breast, cut into 4 ounce strips 1½-inchs wide x 4-inchs long. Place chicken in buttermilk marinade. Turn chicken and coat evenly. Hold 40˚F or below for 1 hour to marinate. Drain chicken and discard excess marinade.
4. In a stainless steel mixing bowl, combine panko breadcrumbs, second-listed paprika, second-listed onion powder and second-listed garlic powder.
5. In a separate stainless steel bowl, combine egg whites and Dijon mustard. Mix well. Hold refrigerated or on ice 40˚F or below.
6. Shake excess marinade off chicken. Dip chicken in egg mustard mixture, coat evenly. Place dipped chicken into Japanese breadcrumbs. Coat evenly. Repeat for all pieces.
7. Place wire rack on sheet tray. Spray with vegetable oil pan spray. Place breaded chicken on rack. Place pan in a 400˚F oven. Bake for 25 minutes until internal temperature of chicken reaches a minimum 165˚F.
8. Remove chicken from oven, hold 140˚F or above for service. Serve 1 chicken strip with 2 tablespoons Vidalia Onion Sauce.