DRY chicken with paper towels and season lightly with chicken seasoning. Let sit while mixing the mayonnaise and bread crumb mixtures.
COMBINE mayonnaise and Creole seasoning in a small bowl. In a pie plate or large shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white pepper.
BRUSH chicken pieces with mayonnaise mixture on both sides. Use the one-wet one-dry method for hands: Hold chicken in one hand and brush on the mayonnaise; use the other hand to press it into the crumbs and turn it, pressing the second side into the crumbs to adhere.
SEAR in nonstick frying pan over medium-high heat with oil for about 4 minutes per side until golden brown, just until juices run clear or an instant-read thermometer reads 160 degrees.