In a large bowl, mix together flour, Pro Seasoning, and baking powder. In a medium bowl, whip the egg whites until foamy. Heat a fry daddy or large skillet heat peanut oil to 350 degrees (be careful, have a fire extinguisher handy, don’t let kids do this, if you’ve never fried before make sure you find an adult who has and have them there with you). Dredge the chicken strips in the dry flour mixture, then into the egg whites, and back into the dry mixture (dry, wet, dry). Shake off excess flour and carefully add the chicken to the fry oil. Cook the chicken to an internal temperature of 165 degrees. This is probably the most important step in the process. Over cooked chicken can be very dry. Use a temperature probe and stick the probe into the dead center of the tender. Remove from grease, drain, and serve with the dipping sauce. Yum!