Cut the 2 lb boneless skinless chicken breasts cut into 1.5–2 inch chunks into 1.5–2 inch chunks, roughly the size of a large grape. Try to keep them uniform so they cook evenly. Pat dry with paper towels.

In a large mixing bowl, whisk together the 1 cup buttermilk, 1 tsp hot sauce such as Frank's RedHot, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and ½ tsp black pepper freshly ground. Add the 2 lb boneless skinless chicken breasts cut into 1.5–2 inch chunks chunks and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

In a separate large mixing bowl, whisk together the 1 ½ cups all-purpose flour, ½ cup cornstarch, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp cayenne pepper (if using), ½ tsp baking powder, and ½ tsp black pepper freshly ground until well combined.

Remove the 2 lb boneless skinless chicken breasts cut into 1.5–2 inch chunks from the buttermilk marinade, letting any excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly so the coating adheres on all sides. Set the coated pieces on a wire rack and let them rest for 5 minutes — this helps the coating set and stick during frying.

Pour the 4 cups vegetable oil into a large, heavy-bottomed pot and heat over medium-high heat to 350°F. Use a meat thermometer — oil temperature is the single biggest factor in getting crispy, non-greasy wings.

Working in batches of 8–10 pieces (do not crowd the pot), carefully lower the 2 lb boneless skinless chicken breasts cut into 1.5–2 inch chunks into the hot oil using tongs. Fry for 5–7 minutes, turning once or twice, until deep golden brown and cooked through (internal temperature of 165°F). Between batches, let the oil return to 350°F before adding more chicken.

Transfer the fried pieces to a wire rack set over a baking sheet (not paper towels — a rack keeps the bottoms crispy). Season lightly with a pinch of kosher salt while still hot.

In a small saucepan over low heat, melt the 4 tbsp unsalted butter. Whisk in the 1 tsp hot sauce such as Frank's RedHot, 1 tsp white vinegar, 1 tsp garlic powder, and 1 tsp kosher salt until smooth and fully combined. Keep warm on the lowest heat setting until ready to use.

Add the fried 2 lb boneless skinless chicken breasts cut into 1.5–2 inch chunks pieces to a large clean mixing bowl. Pour the warm buffalo sauce over the top and toss gently to coat every piece. Work quickly so the chicken stays crispy. Serve immediately with celery sticks, carrot sticks, and your choice of blue cheese or ranch dressing for dipping.