Crispy Golden Fried Chicken Bites

Cut 1 pound (approximately 450g) boneless, skinless chicken breast into 1-inch (2.5 cm) bite-sized pieces. Pat them dry thoroughly with paper towels.

In a shallow bowl, whisk together 1 large egg and 2 tablespoons of milk to create an egg wash.

In another shallow bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Mix well.

Dip each chicken piece first into the egg wash, ensuring it's fully coated, then dredge it in the flour mixture, pressing gently to ensure a thick, even coating. Place coated chicken pieces on a plate or wire rack.

In a large heavy-bottomed pot or deep skillet, heat 4 cups (960ml) of vegetable oil to 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.

Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Using a slotted spoon, remove the cooked chicken bites from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately.