Pat the chicken dry, season with kosher salt and ground black pepper. Cut the chicken into ½-inch pieces, and place it in a zipper-style plastic bag.
In a small bowl, make a slurry by whisking together the cider vinegar, cornstarch, and egg white. Pour the slurry over the chicken, close the bag and shake it to coat all the chicken pieces. Place the chicken in the fridge for 15 to 30 minutes.
In a large mixing bowl, whisk together 1 cup of flour, ¼ cup of cornstarch, baking powder, onion powder, granulated garlic, sugar, kosher salt, ground black pepper, and cayenne pepper. Add water and rub the flour/water mixture with your fingers until the mixture becomes tiny bits with craggy edges. It should hold together like damp sand when squeezed.
Add 1 cup of crushed Fritos and mix to incorporate.
Remove the chicken from the fridge and place half in the flour/Fritos mixture. Toss well to coat on all sides. Remove the chicken from the flour/Fritos mixture and spread out over a rimmed baking sheet.
Add the remaining ¼ cup of flour and ¼ cup of crushed Fritos to the remaining flour mixture and whisk to combine.
Add the remaining half of the chicken to the flour/Fritos mixture and repeat the coating process.
Add oil to a Dutch oven 1-inch deep, and heat over medium-high heat to 400°F.
Line another rimmed baking sheet with paper towels and set it on the counter next to the Dutch oven.
Use a slotted spoon (or spider skimmer) to carefully add half the chicken to the hot oil. Stir the chicken immediately and often to keep the chicken moving. Fry for 2 to 3 minutes or until golden brown. When chicken is cooked and beautiful, use the skimmer or slotted spoon to transfer it to the paper towel-lined baking sheet.
Heat oil to 400°F (again) and fry the remaining chicken. Transfer the chicken to the prepared baking sheet.
Let chicken cool for 5 minutes and serve with your favorite dipping sauce. Enjoy!
