Crispy Chicken Nuggets
1-Cut chicken breasts into 1-inch chunks: Cut chicken breasts into 1-inch chunks.
2-In a medium bowl, whisk together water,: In a medium bowl, whisk together water, 1 tablespoon of salt, and Worcestershire sauce until salt dissolves.
3-Add chicken, stir to coat chicken well,: Add chicken, stir to coat chicken well, and place in refrigerator for 30 minutes.
4-While chicken is brining, combine flour, panko: While chicken is brining, combine flour, panko bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in a pie plate or shallow dish. In a second shallow dish, whisk the egg whites until foamy.
5-Remove chicken from brine and discard the: Remove chicken from brine and discard the brine. Pat chicken dry with paper towels.
6-Coat chicken in egg white and then: Coat chicken in egg white and then dredge in flour mixture. Place on a plate and let sit 10 minutes.
7-Heat oil in a large Dutch oven: Heat oil in a large Dutch oven over medium-high heat to a temperature of 350 degrees.
8-Recoat chicken in flour mixture, pressing mixture: Recoat chicken in flour mixture, pressing mixture on with your fingers.
9-Working in 2 batches, fry chicken until: Working in 2 batches, fry chicken until golden brown, flipping once. This will take approximately 3 minutes total. Place chicken on top of a wire rack set in a large, rimmed baking sheet. Chicken can be kept warm in a 200 degree oven.
10-To make dipping sauce, combine mayonnaise, both: To make dipping sauce, combine mayonnaise, both mustards, honey, and cayenne pepper in a bowl.