1 tablespoon coarse kosher salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup low-fat buttermilk
3 boneless, skinless chicken breasts, trimmed (1 1/2 pounds)
2 cups panko (Japanese) bread crumbs
2 tablespoons canola oil
2 large egg whites
1 tablespoon Dijon mustard
Freshly ground black pepper
Vidalia-Honey Mustard Dipping Sauce, for serving, recipe follows
1/4 cup apple cider vinegar
1 Vidalia onion, peeled and quartered
1 garlic clove
1/3 cup honey
2 tablespoons Dijon mustard
1/2 cup canola oil
Coarse kosher salt and freshly ground black pepper