For Marination: Chicken tenders: 500g Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar) Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly) Black pepper : 1 tsp Cayenne pepper: 1/2 tsp For Coating: 2 cup Plain flour 1/2 cup Potato Starch (or you can use cornflour ) 1 tsp garlic powder 1 tsp onion powder ½ tsp smoked paprika ½ tsp chilli powder 1 tsp salt 1 tsp white pepper 4 beaten egg whites Method: 1- Drain the pickle brine from the pickle jar. 2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours. 3- Once the chicken is ready, start heating the oil in wok at 170c. 4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside. 5- Add the egg whites into a bowl and whisk. 6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture. 7- Allow the chicken fingers to sit for 10 minutes before frying. 8 - Fry the chicken fingers for 5-6 minutes or until golden brown. Serve & Enjoy