For the sauce:
1-Add the ingredients for the sauce in: Add the ingredients for the sauce in a medium mixing bowl. Whisk to combine.
2-Cover and refrigerate until ready to use: Cover and refrigerate until ready to use. The sauce can be made up to 1 week in advance.

For the chicken nuggets:
3-Cut the chicken into 2″ (5cm) pieces: Cut the chicken into 2″ (5cm) pieces.
4-In a medium mixing bowl, stir together: In a medium mixing bowl, stir together 2 cups of cold water, 1½ tablespoons of the salt and Worcestershire until the salt dissolves. Add the chicken to the brine then cover and refrigerate for 30 minutes to 1 hour.
5-In one mixing bowl combine the flour,: In one mixing bowl combine the flour, breadcrumbs, remaining salt, onion powder, pepper, garlic powder and baking soda. In another mixing bowl whisk the egg whites until foamy.
6-Remove the chicken from the brine and: Remove the chicken from the brine and pat dry with paper towels.
7-Add enough oil to reach 1″ (2: Add enough oil to reach 1″ (2.5cm) up the side of a large cast iron pan or Dutch oven. Heat oil to 350ºF (180ºC).
8-Working in batches, add chicken pieces to: Working in batches, add chicken pieces to the egg whites, turning to coat. Then toss the chicken in the breadcrumb and flour mixture until evenly covered. Shake off any excess breading, then fry in the oil, turning occasionally until golden brown all over, about 4 minutes total.
9-Remove the chicken to a cooling rack: Remove the chicken to a cooling rack set over a baking sheet to drain. Repeat with the remaining chicken.
10-Serve hot with the dipping sauce: Serve hot with the dipping sauce.