Ingredients
The following ingredients have 4 Servings
- 4 boneless, (about 1 1/2 pounds, skinless chicken breasts)
- 2 cups water
- 1 tablespoon plus 1 teaspoon kosher salt, (divided)
- 2 tablespoons Worcestershire sauce
- 1 cup all-purpose flour
- 1 cup panko crumbs, (crushed)
- 2 teaspoons onion powder
- 3/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 3 large egg whites
- 4 cups peanut oil
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- 1/8 teaspoon cayenne pepper
Instruction
- Cut chicken breasts into 1-inch chunks.
- In a medium bowl, whisk together water, 1 tablespoon of salt, and Worcestershire sauce until salt dissolves.
- Add chicken, stir to coat chicken well, and place in refrigerator for 30 minutes.
- 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.
- Remove chicken from brine and discard the brine. Pat chicken dry with paper towels.
- Coat chicken in egg white and then dredge in flour mixture. Place on a plate and let sit 10 minutes.
- Heat oil in a large Dutch oven over medium-high heat to a temperature of 350 degrees.
- Recoat chicken in flour mixture, pressing mixture on with your fingers.
- 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.
- To make dipping sauce, combine mayonnaise, both mustards, honey, and cayenne pepper in a bowl.
