Remove chicken from fridge and set up your aeembly line: chicken, breading bag, egg whites, breadin bowl, baking pan. Use a slotted spoon to remove chicken pieces from milk (just a few at a time) . Drop the chicken pieces into the bag and gently but throughly dust. Remove from bag and using a slotted spoon dip into egg whites. Then roll each piece individually in the breading bowl and place on prepped cooking sheet. Repeat process until all pieces are double dipped and breaded. DISCARD all leftover breading, egg and milk.