Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4″-1/2″ thick. Cut into approximate 1 1/2″ strips. If using chicken tenders, use as is.
Whisk together eggs and milk and set aside.
Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
Rub remaining spice rub onto chicken pieces, coating all sides.
Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
In a large skillet add enough oil to cover bottom 1/4″. Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
Chicken fingers can be deep fried using a deep fryer or 1 1/2 – 2 litres of peanut oil maintained at 350℉.