Nana's Fried Chicken Fingers

Cut the breasts lengthwise into approximately 1” thick strips.
4 chicken breasts
Generously season all sides with salt and pepper.
Salt, Pepper
In a medium bowl, lightly beat the egg whites. Add the seasoned chicken strips and stir so that each is well coated with egg white.
3 egg whites
In a small pan, combine all the remaining ingredients except the peanut oil.
2 cups all-purpose flour, 1 cup yellow corn meal, 2 ½ teaspoons paprika, 1 teaspoon poultry seasoning, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon celery seed, 1 teaspoon dried parsley flakes
Place 3 or 4 chicken strips at a time into the coating mixture turning until each is coated.
Place the coated strips on a plate or wire rack while heating the oil.
In a deep frying pan, heat 1” of peanut oil over medium high heat. Let the oil come to frying temperature -- 350°F to 375°F.
Peanut oil
Fry the chicken strips in batches if necessary taking care not to crowd the pan. Turn the chicken strips halfway through frying.
Remove from the oil to drain on a paper towel lined baking sheet. Keep warm in a low oven until all the chicken strips are cooked.
For the dipping sauces, add the ingredients to two small bowls stirring until thoroughly combined.
½ cup mayonnaise, 2 tablespoons mustard, Pinch garlic powder, 1 tablespoon vinegar, 2 tablespoons honey, Salt and pepper to taste, ½ cup catsup, 1 tablespoon prepared horseradish