1 1/2 pounds chicken breasts, cut into 3/4 to 1-inch pieces
1/2 cup dill pickle juice
1/4 cup hot sauce, such as Frank's (optional)
Peanut or canola oil, for frying
1 cup plus 3 tablespoons mayonnaise
1/2 cup ketchup
2 teaspoons black pepper
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon baking soda
1/4 teaspoon cayenne
2 egg whites
2 tablespoons canola oil
1/3 cup dill pickle juice
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