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In a large bowl mix together the water, Worcestershire sauce, and one tablespoon of salt.
Cut chicken breast into 1 inch pieces. (A little larger than bite size) place the chicken in the salt mixture and marinade in the refrigerator for 30 minutes.
While the chicken is marinating, in a large pie plate come the flour, panko bread crumbs, 1 teaspoon salt, onion powder, 3/4 teaspoon pepper, garlic powder and baking soda.
In a medium size bowl whisk the egg whites until foamy.
Drain the chicken and pat dry with a paper towel. Coat the chicken in the egg whites and then roll them in the flour mixture placing them on a plate or platter. Let rest for 10 minutes.
While the chicken is resting heat the deep fryer to 350F. Roll the chicken one piece at a time in the leftover coating mix and deep-fry until golden brown. Drain on paper towels.
Serve with your favorite dipping sauce.
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