Prepare the Chicken: First, cut the chicken into bite-sized pieces, about 1-inch cubes.

Set Up Dredging Station: Grab three shallow dishes. In the first, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika. In the second, lightly beat the eggs. Leave the third dish empty for now.

Coat the Chicken: Take each piece of chicken and dredge it in the flour mixture, making sure it's fully coated. Then, dip it in the beaten eggs, letting any excess drip off. Finally, place the coated chicken in the third, empty dish. This double coating is the key to getting that super crispy exterior!

Fry the Chicken: Heat about 1/2 inch of oil in a large skillet over medium-high heat. You'll know the oil is ready when a small piece of the flour mixture sizzles immediately when dropped in. Carefully add the chicken to the hot oil, making sure not to overcrowd the pan. You might need to work in batches.

Cook Until Golden Brown: Fry the chicken for about 5-7 minutes per side, until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Remove and Drain: Once cooked, use a slotted spoon to remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.

Make the Hot Honey Sauce: While the chicken is cooking, make the sauce. In a small saucepan, combine the honey, butter, hot sauce, red pepper flakes, and garlic powder.

Simmer the Sauce: Cook over medium heat, stirring constantly, until the butter is melted and the sauce is smooth and slightly thickened, about 2-3 minutes.

Coat the Chicken: Once the chicken is all fried, pour the hot honey sauce over the crispy chicken pieces. Toss gently to make sure everything is evenly coated.

Serve Immediately: Serve the Hot Honey Chicken right away while it's still warm and crispy.