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 for 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.
