Start by slicing the chicken thighs into 1 to 1 1/2 inch pieces.
In a bowl, combine flour, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and ground black pepper.
In a separate bowl, whisk two eggs.
In another separate bowl, mix finely crushed tortilla chips and grated parmesan cheese.
In a large pot, heat neutral oil over medium heat to 350F (175C).
Coat each piece of chicken in the seasoned flour, then dip it into the egg. Once coated, transfer to the crushed tortilla coating, making sure to press the coating onto the chicken to adhere better.
Carefully fry the chicken bites in the oil and fry for about 3 minutes. Make sure to work in batches to prevent overcrowding. Transfer to a wire rack to drain then repeat until all chicken has been fried.
Increase the heat to 375F to 400F (190C to 205C) then double fry the chicken for 30 seconds to 1 minute or until golden brown. Be sure to work in batches to avoid overcrowding. Transfer to a wire rack to cool then repeat for the rest of the chicken.
For the hot honey dipping sauce, combine melted unsalted butter, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Mix until well combined. Pour in the honey and give it one final mix. If the sauce thickens up, microwave it for 30 seconds to loosen it up.
Serve chicken with dipping sauce and enjoy!
