Marinate the chicken: Toss chicken chunks with buttermilk, garlic, paprika, and cayenne. Let it sit 20–30 minutes if you’re pressed for time, or up to 2 hours for deeper flavor.
Prepare the coating: In a bowl, mix flour, cornstarch, salt, and pepper. This combo gives a crunchy crust without needing a secret handshake.
Dredge and rest: Remove chicken from marinade, letting excess drip off. Dredge in the coating until well-coated. Set aside on a rack for 5–10 minutes to help the crust set.
Heat the oil: Fill a deep skillet or pot with 1–2 inches of oil. Heat to 350°F (175°C). No guessing games—use a thermometer or test with a tiny piece.
Fry the bites: Fry in batches 3–4 minutes per side, until golden and cooked through (165°F / 74°C). Don’t overcrowd the pan; give them space to breathe
Make the sauce: In a small saucepan, combine hot sauce, melted butter, honey, and soy sauce. Simmer for 2–3 minutes until glossy and bright red-orange. Stir well.
Toss or dunk: Coat the hot chicken in sauce, or serve sauce on the side for dipping. Either way, you’ll want to snack immediately.
