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Ingredients
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Chicken & Marinade
Breading & Frying
Dijon Honey Sauce
House Barbecue Sauce
Garnish & Serving
Method
Chicken & Marinade
Prep chicken
Trim any fat from the chicken breasts and cut into 1-inch bite-sized pieces. Pat pieces dry with paper towels.
Make marinade
In a bowl, whisk together 3 tbs Dijon mustard, 2 tbs honey, 1 tsp apple cider vinegar, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs vegetable oil until smooth.
Toss the chicken pieces in the marinade to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. Remove from fridge 10 minutes before breading to come closer to room temperature.
Breading & Frying
Prepare breading stations
In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. In a separate bowl whisk together 2 large eggs and 1/2 cup milk until blended.
Working in batches, dredge marinated chicken pieces first in the flour mixture (shake off excess), then dip into the egg-milk mixture, and return to the flour mixture for a double-coat, pressing the flour onto the pieces so it adheres. Place breaded pieces on a wire rack set over a baking sheet; let rest 5–10 minutes so the coating sets.
Heat oil and fry
Pour 2 cups of neutral frying oil into a medium heavy skillet (or use a Dutch oven) to reach about 1/2 inch depth. Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry chicken in batches without crowding, turning as needed, until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on piece size. Transfer fried bites to a paper towel-lined tray, then keep warm on a rack in a 200°F (95°C) oven if making multiple batches.
After all batches are fried, let the pieces rest 2–3 minutes before saucing or serving so juices redistribute and coating crisps.
Dijon Honey Sauce
Whisk together 2 tbs Dijon mustard, 2 tbs honey, 2 tbs mayonnaise, 1 tsp lemon juice, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper until smooth and glossy. Taste and adjust sweetness or acidity with small increments of honey or lemon juice.
Transfer sauce to a small serving bowl. This sauce can be chilled up to 2 days, bring to room temperature before serving.
House Barbecue Sauce
Combine 1/2 cup ketchup, 2 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently, and cook 4–5 minutes until sugar dissolves and flavors meld. Remove from heat and let cool slightly.
For a smoother, glossier sauce, whisk in 1 tsp butter or 1/2 tsp olive oil off-heat. Transfer to a serving bowl; holds in refrigerator up to 1 week.
Garnish & Serve
Arrange warm crispy chicken bites on a platter. Sprinkle with 1 tbsp chopped fresh parsley and serve with lemon wedges alongside the Dijon honey and house barbecue sauces for dipping.
Serve immediately so coating remains crisp. Leftover chicken can be reheated in a 375°F (190°C) oven on a rack for 8–10 minutes to restore crispness.