Chicken Nuggets

Ingredients

• 1.5 lbs skinless, boneless chicken breasts (about 6)
• 2 cups water
• 1 T table salt
• 2 T worchester sauce
• 1 cup all purpose flour
• 1 cup breadcrumbs (panko)
• 1 t table salt
• 2 t onion powder
• 3/4 t ground black pepper
• 1/2 t garlic powder
• 1/2 t baking soda
• 3 egg whites
• 1/3 cup of honey
• 1/2 cup mustrad
• salt and pepper
• 4 cups of vegetable or peanut oil

Directions

1. Cut chicken into evenly sized parts.  Brine chicken pieces in water, salt and worchester sauce. Cover bowl with pastic wrap and refrigerate for 30 minutes.
2. Drain brine and pat dry with paper towels.
3. Combine in pie dish flour, breadcrumbs, salt, onion powder, black pepper, garlic powder, and baking soda.  Use wisk or fork to mix throughly.  Lightly beat egg whites in second pie dish.
4. Coat chicken with egg whites, then coat throughly with dry ingredients.
5. Let chicken sit for 10 minutes on plate to allow coating to set fully.  Save 
6. Whisk together honey and mustard in small bowl.
7. Heat oil in dutch oven to 350F.  Preheat oven to 200F.
8. Put chicken back in coating one more time.
9. Fry 1/2 the chicken at a time until deep golden brown -- only about 3 minutes.  Drain chicken on wire rack in rimmed baking sheet. Keep warm in oven while second batch cooks. Allow oil to reheat to 350F before cooking remaining chicken.