Place the cut chicken pieces in a bowl. Pour buttermilk and 1 tablespoon hot sauce over the chicken, stir to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prepare coating

In a shallow bowl combine flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder. Whisk to evenly distribute spices.

Dredge

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) — if you don't have a thermometer, the oil should shimmer and a pinch of flour dropped in should sizzle immediately. Remove chicken from marinade in small batches, letting excess drip off, then toss pieces in the flour mixture until well coated. Shake off excess.

Fry

Working in batches (don’t overcrowd), carefully add coated chicken pieces to the hot oil. Fry 3–5 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer to a wire rack set over a sheet pan or to paper towels to drain briefly.

Keep cooked batches warm in a 200°F (95°C) oven while frying remaining chicken.

Buffalo-Style Dipping Sauce

In a small saucepan over low heat, melt the butter. Stir in hot sauce, honey, apple cider vinegar, and salt. Whisk until smooth and warm. Taste and adjust sweetness or heat. Keep warm or transfer to a small serving bowl.

Garlic-Parmesan Slaw

In a medium bowl combine shredded cabbage and grated carrot. Add mayonnaise, grated Parmesan, lemon juice, minced garlic, salt, and black pepper. Toss until evenly coated. Refrigerate briefly while chicken is finishing if desired.

Garnish & Serving

Arrange the fried chicken bites on a large platter. Spoon or drizzle the buffalo-style sauce over half the pieces (or serve on the side). Add the garlic-Parmesan slaw to the platter, sprinkle chopped parsley over everything, and serve with lemon wedges and optional ranch or blue cheese dressing for dipping.