Crispy Homemade Chicken Bites

1. Prep and Brine

Begin by slicing each chicken breast diagonally into three equal strips, then further cutting each strip diagonally into ½-inch-thick nuggets. In a large mixing bowl, combine water, 1 tablespoon of salt, and Worcestershire sauce, stirring until the salt dissolves. Submerge the chicken pieces in this brine solution, cover, and chill in the refrigerator for 30 minutes.

2. Coat the Chicken

After brining, remove the chicken from the liquid, discard the brine, and pat the pieces dry with paper towels. In a shallow dish, mix together the flour, panko crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda. In a separate shallow dish, beat the egg whites until they become slightly frothy. Working in batches, dip the chicken pieces into the egg whites and then into the flour and crumb mixture, pressing gently to ensure the coating sticks. Place the coated pieces on a plate and let them rest for 10 minutes.

3. Frying to Perfection

Preheat your oven to 200 degrees and adjust the middle rack. This will keep the first batch of chicken warm while you fry the second batch. Fill a large Dutch oven with the oil and heat over medium-high to reach 350 degrees. Re-coat the chicken in the flour mixture, then fry in batches until they are a deep golden brown, usually taking about 3 minutes. Turn the pieces halfway through for an even fry. Allow the fried chicken to drain on a wire rack set inside a rimmed baking sheet, then keep them warm in the preheated oven. Ensure the oil returns to 350 degrees before frying the next batch.