These chicken bites are perfectly bite sized!
2 pounds chicken thighs (boneless skinless, cut in 1/2-inch pieces)
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
3 large eggs (lightly beaten)
1 cup buttermilk
1/4 cup water
2 cups flour (for dredging)
peanut oil (for frying)
4 tablespoons cornstarch
kosher salt and freshly ground black pepper (to taste)
hot sauce (to serve)
honey (to serve)
In a large bowl, add the salt, pepper, garlic powder, onion powder and cayenne pepper and whisk to combine. Add the chicken pieces and spice mixture to a plastic zip top bag, seal and toss to coat. Refrigerate chicken overnight.
In a large cast iron skillet, add oil to a depth of 2-inches and heat over medium heat to 360ºF. In a shallow baking dish, add the eggs, buttermilk and water and whisk to combine. In another baking dish, add the flour and cornstarch and season with Kosher salt and freshly ground black pepper. Coat the chicken in the egg mixture then dredge in the flour mixture, shaking off any excess.
Add the chicken to the hot oil and fry until golden brown and cooked through, about 5-6 minutes. Remove to a sheet tray lined with paper towels. Serve hot with honey and hot sauce.