Ingredients

1 pound Boneless, skinless chicken breast
1½ tablespoons Ginger Garlic paste
1 tablespoon Vinegar
1 tablespoon Lemon juice
1 tablespoon Salt
½ tablespoon White/Black pepper powder, adjust to taste
1 cup Buttermilk

Flour Mix Ingredients:
1½ cup All Purpose Flour
½ tablespoon Thyme
½ tablespoon Basil
⅓ tablespoon Oregano
1 tablespoon Garlic salt
1 tablespoon Dried mustard
1 tablespoon Salt
1 tablespoon Onion powder
1 tablespoon Ginger powder
1 tablespoon Black pepper powder
1 tablespoon White pepper
1½ tablespoons Paprika, adjust to taste
½ tablespoon Cayenne pepper
½ tablespoon Celery Salt

Egg Wash Ingredients:
3 large Egg Whites
1 teaspoon Salt

Directions

Cut chicken breast fillets into strips. In a bowl, combine ginger garlic paste, vinegar, lemon juice, salt, white/black pepper powder, and buttermilk. Add chicken strips, coat well, and refrigerate for at least 1 hour (overnight for best results).

In a large bowl, mix all-purpose flour with thyme, basil, oregano, garlic salt, dried mustard, onion powder, ginger powder, black pepper, white pepper, paprika, cayenne pepper, and celery salt. Whisk together until evenly combined.

In a separate bowl, whisk egg whites with a pinch of salt until slightly frothy.

Remove chicken from the marinade, letting excess liquid drip off. Dredge each strip in the seasoned flour mix, dip into the egg wash, then coat again in the flour mixture for an extra crispy texture.

After marinating the chicken strips, preheat your air fryer to 400°F (200°C).

Arrange the breaded strips in a single layer in the air fryer basket, lightly spray them with cooking oil, and cook for 8 minutes.

Flip the chicken over, mist the tops with more cooking spray, and continue cooking until the internal temperature reaches 165°F (74°C), approximately 7 to 8 minutes more.