1 1/2 pounds chicken breast, cut into 1/2-inch thick nugget pieces (I've done strips too, to save time)
2 cups water
1 Tbsp plus 1 tsp salt
2 Tbsp Worcestershire sauce
1 cup flour
1 cup panko bread crumbs, crushed smaller
2 tsp onion powder
3/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp baking soda
3 large egg whites
4 cups oil
- Brine: Mix water, salt, and Worcestershire in large bowl or plastic bag. Add chicken and refrigerate, covered, for 30 minutes (45 minutes for strips).
- Coat: Remove chicken and discard brine. Pat chicken dry with paper towels. Combine dry ingredients in shallow dish. Whisk egg white in second shallow dish until foamy. Coat chicken in egg then dry mixture, pressing to adhere. Transfer to plate and let sit 10 minutes.
- Fry: Heat oil in large pot to 350 degrees. Coat chicken in dry mixture a second time. Fry chicken in batches until deep golden brown, about 3 minutes (slightly longer for strips), turning over halfway through cooking time. Drain on wire rack set on cookie sheet. Allow oil to return to 350 degrees before frying next batch.