Place the chicken pieces in a bowl with the buttermilk and hot sauce. Stir to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.

In a large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne, and baking powder.

In a second bowl, whisk the eggs and water together.

Remove the chicken from the buttermilk, letting excess drip off. Dip each piece into the egg mixture, then dredge thoroughly in the seasoned flour mixture. For extra crunch, repeat the egg and flour coating on each piece.

Set the coated chicken pieces on a rack or baking sheet and let them rest for 10 minutes while you heat the oil.

Pour 2 to 3 inches of vegetable oil into a heavy pot or deep skillet and heat to 350°F.

Fry the chicken in batches for 4 to 6 minutes, turning occasionally, until golden brown, crisp, and cooked through to 165°F internally. Avoid overcrowding the pan.

Transfer the fried chicken to a wire rack or paper towel-lined tray to drain.

In a small saucepan over low heat, melt the butter with the hot sauce, honey, apple cider vinegar, garlic powder, and a pinch of salt. Stir until smooth and combined.

Toss the warm chicken bites in the spicy sauce, or serve the sauce on the side for dipping.

Serve immediately while hot and crispy.