In a glass bowl, add Distilled White Vinegar (1 tablespoon), Worcestershire Sauce (1 tablespoon), Dry Mustard (1 teaspoon), Red Chili Powder (1 teaspoon) Garlic Powder (1 teaspoon), Salt (1 teaspoon), and Ground White Pepper (1 teaspoon). Mix until combined.
Add Boneless, Skinless Chicken Breast (2) to the brine, coating well. Place in the refrigerator for 4 hours or overnight.
Add All-Purpose Flour (2 cup), Red Chili Powder (2 tablespoon), Garlic Powder (1 tablespoon), Ground White Pepper (1 teaspoon), Salt (1 teaspoon), and Chips (1 1/2 cup). Mix well.
Coat the chicken in the flour mixture, then return it to the brine. Coat once more in the flour mixture.
In a small mixing bowl, add Mayonnaise (1/2 cup) and Garlic Powder (1 teaspoon). Mix well.
Heat Vegetable Oil (to taste) to 350 degrees F (180 degrees C). Fry for 9 minutes, turning occasionally.
Place the garlic mayonnaise on the bottom of the Hamburger Bun (1), followed by Iceberg Lettuce (to taste), the zinger chicken, and the top of the bun. Dig in!