In a medium bowl combine buttermilk, hot sauce, 1 tsp salt and 1 tsp black pepper. Add the chicken bites and stir to coat. Cover and refrigerate at least 30 minutes — up to 4 hours. This tenderizes and infuses heat.

Breading

Prepare Breading

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 3/4 tsp salt and 1/2 tsp black pepper until evenly combined.

Dredge Chicken

Remove chicken from marinade, letting excess drip off. Work in batches: press pieces firmly into the flour mixture to coat all sides. Shake off excess and set breaded bites on a wire rack for 10 minutes to help coating adhere.

Frying

Heat Oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—it should sizzle and float.

Fry Chicken

Fry breaded chicken in batches so oil temperature stays about 325–350°F. Cook 3–4 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining chicken.

Smoked Honey Hot Sauce

Make Sauce

In a small saucepan over low heat, combine honey, smoked hot sauce (or hot sauce plus 1/4 tsp liquid smoke), butter, apple cider vinegar, soy sauce, minced garlic, lemon juice and red pepper flakes. Warm gently, stirring until butter melts and sauce is glossy and slightly thickened, 2–3 minutes. Taste and adjust: add more hot sauce for heat or more honey for sweetness.

Toss Chicken

Place fried chicken bites in a large mixing bowl. Pour warm smoked honey hot sauce over the chicken and toss gently but thoroughly until each piece is evenly coated. Work quickly so the coating stays crisp but the sauce adheres.

Garnish & Serve

Transfer sauced chicken bites to a serving plate. Sprinkle crispy fried chili flakes or chili crunch over the top, scatter chopped chives or green onions, and finish with a light dusting of kosher salt. Serve immediately with lemon wedges on the side for squeezing.