Cut the chicken into small, even 1/2-inch cubes.

In a bowl, whisk together the milk and vinegar, letting it sit for about 5 minutes. Then, add the egg and salt, whisk until smooth, and toss in the chicken to coat thoroughly. Cover and refrigerate for at least 1 hour.

In a large shallow bowl, whisk together all breading ingredients. Remove 3 tablespoons of the marinade and drizzle it over the flour mixture, mixing until small clumps form.

Heat the peanut oil in a large pot over medium-high heat until it reaches 350 degrees F.

Using tongs, transfer the coated chicken from the marinade into the breading, tossing to coat.

Carefully lower the coated chicken into the hot oil in batches, frying for 2 to 3 minutes until golden brown.

Use a strainer to remove the chicken and drain on paper towels.

Serve immediately with your favorite dipping sauce.

For dipping sauce, whisk together the mayo, mustard, honey, BBQ sauce, and lemon juice in a small bowl. Adjust seasoning with salt and pepper to taste.