In a medium bowl, whisk together mayonnaise, honey, barbecue sauce, yellow mustard, and lemon juice until smooth. Cover and refrigerate until ready to serve.

Cut the chicken breasts into approximately 2-inch pieces.

In a mixing bowl, combine cold water, 1½ tablespoons kosher salt, and Worcestershire sauce. Stir until dissolved.

Add chicken pieces to the brine. Cover and refrigerate for 30 minutes to 1 hour.

In a separate bowl, combine flour, crushed panko breadcrumbs, remaining salt, onion powder, black pepper, garlic powder, and baking soda.

In another bowl, whisk the egg whites until foamy.

Remove chicken from the brine and pat dry thoroughly with paper towels.

Heat enough vegetable oil in a large Dutch oven or heavy skillet to reach about 1 inch deep. Heat oil to 350°F (180°C).

Dip each chicken piece into the egg whites, coating completely.

Transfer to the breadcrumb mixture and coat evenly.

Carefully place coated chicken into the hot oil in batches.

Fry until golden brown and crispy, turning occasionally, about 4 minutes total.

Transfer cooked nuggets to a wire rack set over a baking sheet.

Repeat with remaining chicken.

Serve the Crispy Chicken Nuggets hot with the tangy dipping sauce.