In a shallow bowl combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. In another bowl whisk together buttermilk and the egg until smooth.

Coat chicken

Toss chicken pieces in the buttermilk-egg mixture until evenly coated, then transfer to the flour mixture and press lightly so each piece is well coated. Set coated pieces on a wire rack for 5 minutes to let coating adhere.

Heat oil

Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles immediately on contact.

Fry chicken

Working in single layer batches (do not overcrowd), fry chicken pieces 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if needed between batches.

Sauce Options

Buffalo sauce

In a small saucepan over low heat melt the butter. Add hot sauce, honey, and apple cider vinegar; stir until combined and warm (do not boil). Taste and adjust honey or vinegar to balance heat and tang. Remove from heat.

Secret sauce

In a small bowl whisk together mayonnaise, ketchup, yellow mustard, Worcestershire sauce, smoked paprika, and honey (or sugar) until smooth. Adjust seasoning to taste.

Toss chicken in sauce

Place fried chicken bites in a large bowl. Pour desired warm buffalo sauce over the chicken (or add secret sauce) and toss gently until pieces are evenly coated. For extra glaze, return tossed bites to the skillet over very low heat for 30–60 seconds and toss once more, then remove.

Diced Dill Pickles & Dill Ranch

Prep pickles

Drain the dill pickles well and finely dice into small 1/4-inch pieces. Place in a small bowl and set aside.

Make dill ranch (if not using store-bought)

For homemade dill ranch: in a bowl combine sour cream, mayonnaise, and buttermilk. Add dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper. Whisk until smooth. Taste and adjust salt or buttermilk for desired thickness. Stir in chopped fresh dill if using.

Assemble garnish

Place a spoonful of diced dill pickles on top of or next to the sauced chicken bites. Serve ranch in a small ramekin for dipping or drizzle a little over the bites. Sprinkle chopped chives on top if desired.

Serve

Arrange sauced chicken bites on a platter with ramekins of dill ranch and extra diced dill pickles. Provide lemon wedges on the side. Serve immediately while hot and crispy.