In a food processor, add Boneless, Skinless Chicken Breast (3), Egg (1), and Salt (1/2 teaspoon). Pulse until the mixture is smooth.
In a bowl, add Corn Starch (1 cup) Using wet hands, shape the chicken patties, making them slightly larger than the bun and just under 1-centimeter thick. Coat them in the flour on both sides and set aside.
In a large mixing bowl, add Water (1 cup), Egg (1), Yellow Mustard (2 tablespoon), Garlic Powder (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1 teaspoon), Salt (1 teaspoon), Corn Starch (1/2 cup), and All-Purpose Flour (1 cup). Whisk until the batter is smooth.
Coat the chicken patties in the batter. Remove the excess and place on a baking tray lined with baking paper. Place in the freezer for 1-2 hours to harden.
In a small mixing bowl, add Mayonnaise (1 cup), Dry Mustard (1 teaspoon), Salt (1/2 teaspoon), Onion Powder (1/2 tablespoon). Mix well and set aside.
In a deep fryer or large saucepan, add Canola Oil (to taste). Heat to 350 degrees F (180 degrees C).
Fry chicken patties for 5 minutes.
Transfer patties to a paper towel-lined plate for 3 minutes to rest.
Fry patties once more for 5 minutes, or until golden brown on the outside. Drain and pat dry with paper towels.
Microwave Hamburger Bun (to taste) for 20-30 seconds. On the heel bun, place a chicken patty. On the crown, spread the special sauce and top with Iceberg Lettuce (to taste).