Incredibly crispy chicken gets tossed in sticky honey-chili-butter sauce that coats every piece perfectly. The first bite hits sweet, then heat builds gradually until you're reaching for another piece. The honey caramelizes slightly on the hot chicken, adding deep burnt-sugar complexity that makes you lick your fingers clean.
Cut chicken thighs into bite-sized chunks. Season with salt and pepper.
In a bowl, whisk together buttermilk and egg. In a separate bowl, combine flour, cornstarch, garlic powder, remaining salt, and pepper.
Dip chicken pieces into the buttermilk mixture, then dredge well in the flour mixture, pressing to coat for maximum crunch.
Heat vegetable oil in a deep skillet to 350°F (medium-high). Fry chicken in batches until golden brown and crispy, about 5 minutes per side. Drain on a rack.
In a small saucepan over medium heat, melt butter. Add honey, hot sauce, and red pepper flakes. Stir well until bubbling, about 1 minute.
While the chicken is still hot, toss immediately with the hot honey sauce, ensuring every piece is glistening. Serve right away for the ultimate crispy-sticky bite.