Start by marinating the chicken pieces. In a bowl, combine cultured buttermilk, smoked paprika, garlic powder, sea salt, and cracked black pepper. Toss the chicken in this mixture and let it sit for about 15-20 minutes. This will infuse the chicken with flavor and keep it juicy.

While the chicken marinates, set up a breading station. In one bowl, add the flour, and in another, whisk the egg. In a third bowl, mix together the cornstarch and Panko breadcrumbs. The triple-layered breading gives that perfect crunch.

Take each piece of marinated chicken, first dip it in the flour, then into the egg, and finally coat it with the Panko mixture. This layering creates a flaky outer shell that’s hard to resist.

In a large pot or deep fryer, heat the oil over medium heat. You’ll want it hot, but not smoking. Test the oil by dropping in a small piece of bread; if it sizzles, you’re ready to fry.

Carefully place the breaded chicken pieces into the oil in small batches. Fry them until golden brown, about 4-5 minutes per batch. Use a slotted spoon to remove the chicken and place it on paper towels to drain excess oil.

In a mixing bowl, whisk together raw honey, sweet chili sauce, hot sauce, fresh lime juice, and mayonnaise. Adjust the spiciness to your liking. This sauce offers a fantastic counter to the crunchy chicken.