Kicked-Up Chicken Tenders with Sweet Original Bam B Q Dipping Sauce

2 pounds boneless, skinless chicken breast, cut into 1/2-inch strips
7 teaspoons Emeril's Chicken Rub
4 egg whites, lightly beaten
1 1/2 cups breadcrumbs
6 cups vegetable oil
1 cup Emeril's Sweet Original Bam B Q Sauce

Place the chicken in a medium-sized mixing bowl and season with 1 tablespoon of the Emeril's Chicken Rub. Stir to blend. Put the egg whites and breadcrumbs into two separate mixing bowls. Season the breadcrumbs with 4 teaspoons of Emeril's Chicken Rub. Heat the oil in a 6-quart pot to 350ºF using a candy thermometer.

Dip the chicken strips in the egg whites and then dredge in the breadcrumbs. Fry in batches in the hot oil for about 2 minutes. Place the chicken tenders in a clean mixing bowl and season with the remaining teaspoon of Emeril's Chicken Rub. Serve the chicken while hot with a side of the Emeril's Sweet Original Bam B Q Sauce.

Yield: 4 to 6 servings