Slice each chicken breast horizontally to create 2 ½-inch-thick pieces, for a total of 4 pieces from 2 breasts. After slicing, place the chicken pieces between sheets of plastic wrap or parchment paper, then pound them evenly with a meat mallet until they are uniform in thickness. This step is essential because Waffle House portions are about 5 ounces each and thin enough to cook quickly on a screaming-hot griddle.

Whisk together the Worcestershire sauce, soy sauce, garlic powder, onion powder, black pepper, and water. Place the chicken pieces in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Do not marinate longer than 4 hours, as the Worcestershire sauce will begin to break down the protein structure and create a mushy texture.

Heat a large flat-top griddle, cast-iron griddle pan, or commercial-style griddle over high heat. Target a surface temperature of 400°F to 450°F. Add the canola oil and spread it evenly with a spatula. The oil should shimmer and smoke slightly before the chicken goes on.

Remove the chicken from the marinade and let the excess drip off. A very wet piece of chicken will steam instead of sear. Lay the chicken flat on the hot griddle. Press gently with a spatula to ensure full contact with the surface. Cook for 2 to 3 minutes without moving, until the chicken develops a golden-brown sear.

Flip each piece. Immediately pour 2 tablespoons of water around the chicken, not directly on top. Cover immediately with a large metal dome, inverted metal bowl, or pot lid large enough to tent over all the pieces. Allow the chicken to steam for 1½ to 2 minutes. This is the Waffle House signature move. The steam brings the thickest part of the chicken up to temperature without drying out the exterior, keeping the breast juicy instead of rubbery.

Remove the dome and check the internal temperature at the thickest point with an instant-read thermometer. The chicken must reach 165°F. Remove from the heat and rest for 3 minutes on a cutting board before cutting or serving. Cutting immediately will release the accumulated juices.