chicki nug nugs

INGREDIENTs

• 4boneless, skinless chicken breasts (about 1 1/2 pounds)
• 2cups water
• 1tablespoon plus 1 teaspoon salt
• 2tablespoons Worcestershire sauce
• 1cup all-purpose flour
• 1cup panko bread crumbs, crushed
• 2teaspoons onion powder
• 3/4teaspoon pepper
• 1/2teaspoon garlic powder
• 1/2teaspoon baking soda
• 3large egg whites
• 4cups peanut or vegetable oil

INSTRUCTIONS

• 1. CUT AND BRINE Following photos 1 to 3 (at left), cut each chicken breast diagonally into thirds, then cut each third diagonally into ½-inch-thick pieces. Whisk water, tablespoon salt, and Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered, for 30 minutes.
• 2. COAT CHICKEN Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in shallow dish. Whisk egg whites in second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don’t discard flour-crumb mixture). Let sit 10 minutes.
• 3. FRY Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken to flour dish and turn to coat, pressing flour-crumb mixture gently to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Return oil to 350 degrees and repeat with remaining chicken.