BLESS THIS MESS
Add 2 cups of cold water to a large bowl. Add 1 tablespoon of salt and Worcestershire and stir to dissolve. Submerge chicken in brine, cover, and refrigerate for 30 minutes.
Combine the flour, onion powder, granulated garlic, ¼ teaspoon salt, and ¾ teaspoon pepper in a shallow dish. Beat the eggs in a second shallow dish. Add the bread crumbs to a third shallow dish.
Working with a piece at a time, toss the chicken in the flour, then dip it in the eggs, then coat with the bread crumbs. Transfer to a large plate.
Heat ¼ cup of oil in a 12-inch skillet (cast iron works great here) and heat over medium high heat until the oil is shimmering. Cook one third of the coated chicken in the skillet until golden brown on each side (about 3 minutes per side) until the chicken is cooked through.
Remove the chicken from the pan and place it on a wire rack sitting inside a baking sheet to cool. Wipe out the pan and repeat with the remaining chicken, ⅓ at a time
Serve right away or you can make these ahead of time in large batches and keep them in the freezer so you always have frozen chicken nuggets on hand!