Cut chicken into small 1/2-inch cubes. Uniform size ensures every piece cooks through in the same 2-minute window.

Whisk buttermilk, salt, and egg together in a bowl. Add chicken, stir to coat, and refrigerate for 1 to 3 hours. Do not marinate longer than 24 hours.

Mix together the flour, cornstarch, and all 11 spices in a large wide bowl until evenly combined.

Drizzle 3 tablespoons of the marinade into the flour mixture and rub with fingers to create small clumps throughout. These fry up into extra crunchy bits and are the key to exceptional texture.

Preheat oven to 125 degrees F to keep cooked batches warm. Line a tray with paper towels for draining.

Using your left hand if right-handed, pick up a handful of marinated chicken, let excess drip off, and scatter across the flour bowl. Use your right hand to spoon flour over, toss to coat, press clumps on, and shake off excess. Spread on tray. Repeat with all chicken.

Heat oil to 1-inch depth in pot over medium-high heat until it reaches 350 degrees F. Use a food thermometer for accuracy.

Just before frying each batch, briefly re-toss the chicken pieces in residual flour on the tray to freshen the coating and separate any pieces sticking together.

Carefully lower chicken into oil using a spider scoop. Fry 2 to 2.5 minutes until golden and crispy, gently separating any pieces that stick halfway through.

Scoop out and drain on paper towel-lined tray. Keep warm in oven and continue frying remaining batches.

Serve immediately with dipping sauce of choice. Honey mustard is highly recommended.