Step 1: Marinate the Chicken

• In a bowl, mix buttermilk and beaten egg. Add the chicken pieces and toss to coat.
• Let the chicken marinate for 15–30 minutes (or overnight for extra tenderness).

Step 2: Prepare the Coating

• In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
• Remove the chicken from the buttermilk mixture and dredge each piece in the flour mixture, pressing lightly to coat well.
• Place coated chicken on a wire rack and let it sit for 5 minutes—this helps the coating stick better when frying.

Step 3: Fry the Chicken

• Heat oil in a deep pan or skillet to 350°F (175°C).
• Fry chicken in batches for 4–5 minutes, flipping halfway, until golden brown and cooked through.
• Transfer to a paper towel-lined plate to drain excess oil.

Alternative Methods:

• Baking: Preheat oven to 400°F (200°C), place chicken on a lined baking sheet, spray lightly with oil, and bake for 20–22 minutes, flipping halfway.
• Air Frying: Spray chicken with oil and air-fry at 375°F (190°C) for 15 minutes, shaking the basket halfway through.

Step 4: Make the Hot Honey Glaze

• In a small saucepan, melt butter over low heat. Add honey, red pepper flakes, smoked paprika, garlic powder, apple cider vinegar, and a pinch of salt.
• Stir and heat for 2–3 minutes, until well combined. Remove from heat.

Step 5: Toss and Serve

• Place fried chicken bites in a large bowl. Pour the hot honey glaze over them and toss until evenly coated.
• Serve immediately, garnished with extra red pepper flakes or chopped parsley.