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Ingredients
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Chicken & Marinade
Bread/Coating
Cooking Fat
Hot Honey & Finish
Method
Chicken & Marinade
Cut and season
Trim excess fat from the chicken thighs and cut into 1–1.5 inch bite-sized pieces. Place in a medium bowl.
Add 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1/2 cup buttermilk to the bowl. Stir to coat all pieces, cover and refrigerate for at least 20 minutes (up to 2 hours). The buttermilk tenderizes and helps the coating adhere.
Bread/Coating
Prepare coating
In a shallow dish, combine 3 tbsp flour, 1 tbsp cornstarch, 1/2 cup breadcrumbs, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix until even.
Set a small wire rack or plate lined with paper towel nearby for draining the fried bites.
Cooking
Dredge
Working in batches, remove chicken from the marinade, letting excess drip off, then toss each piece in the coating to fully cover. Press the coating onto the chicken so it adheres, shaking off any loose crumbs.
Shallow fry
Heat 3 tbsp vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add coated chicken pieces in a single layer without crowding. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns without burning. Transfer to the rack or paper towel to drain. Repeat with remaining chicken, adding a little more oil if the pan becomes dry.
Hot Honey & Finish
Make hot honey
In a small saucepan over low heat combine 1/4 cup honey, 1 tbsp hot sauce and 1 tsp apple cider vinegar. Stir gently until warm and combined, then whisk in 1 tbsp unsalted butter until melted and slightly emulsified. Taste and adjust heat or acidity—add more hot sauce for heat or a splash more vinegar for brightness. Keep warm on very low heat.
Toss and finish
Place fried chicken bites in a large bowl. Pour most of the warm hot honey over the bites and toss gently to glaze. Reserve a little hot honey for drizzling at the end. Transfer bites to a serving plate, sprinkle with 2 tbsp thinly sliced fresh chives and a light pinch (about 1/4 tsp) flaky sea salt if using. Serve with lemon wedges on the side to squeeze for brightness.