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

In a bowl, whisk together the milk and vinegar, and let sit for 5 minutes.

Add the egg and salt to the milk mixture and whisk until smooth.

Toss the cubed chicken into the marinade until well coated, cover, and refrigerate for at least 1 hour.

In a large shallow bowl, combine all the breading ingredients and mix well.

Remove about 3 tablespoons of the marinade and drizzle over the flour mixture, mixing until small clumps form.

Heat peanut oil in a large pot over medium-high heat to 350°F.

Using tongs, transfer chicken from the marinade to the breading mix, toss to coat.

Carefully lower a few pieces of chicken into the hot oil, without overcrowding.

Fry for 2 to 3 minutes, stirring halfway through, until golden brown.

Remove chicken using a strainer or slotted spoon and drain on paper towels.

Lightly sprinkle with salt and serve immediately.

In a small bowl, whisk together mayo, mustard, honey, BBQ sauce, and lemon juice. Adjust seasoning with salt and pepper.