4boneless skinless chicken breastscut into 1-2" pieces
1tablespoon+ 1 teaspoon kosher salt
½Call purpose flour
2 ½Cpanko bread crumbs
1egg + 2 tablespoon water
Combine water, salt and Worcestershire sauce in a measuring bowl or cup and pour over cut chicken. Let brine for 30 minutes to 1 hour.
In a medium-sized pan, combine bread crumbs and olive oil and stir until combined. Toast over medium heat until crumbs turn golden.
Combine bread crumbs, flour, spices, baking soda, and salt in a food processor or blender and process for about 30 seconds or until the bread crumbs are about half of their original size. Pour mixture into a ziplock bag.
Drain chicken from the brine and dry well with paper towels.
Dip each piece of chicken into the egg mixture and then into the breading making sure each piece gets an even coating.
Place the breaded chicken in a single layer on a baking sheet topped with a cookie rack. The cookie rack will help them to stay crisp.
Bake @400 degrees for 12 minutes or until the chicken is cooked through.