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
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.