Slice the boneless chicken breasts into nugget-sized pieces, about 1 to 1 1/2 inches each.
In a bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne; mix well.
In a separate bowl, whisk the eggs and milk together until blended.
Dip each chicken piece into the egg mixture, then coat with the flour mixture; repeat to double-coat each piece and place on a plate to rest for 10 minutes.
Heat the oil in a large skillet over medium-high heat until shimmering. Fry the coated chicken in batches for 3–4 minutes per batch, turning as needed, until golden brown and an internal temperature of 165°F is reached.
Drain the fried chicken on paper towels while you finish the remaining batches.
While the chicken is frying, whisk together the buffalo sauce (or BBQ sauce) and honey until combined.
Toss the drained chicken pieces in the sauce until evenly coated, then serve immediately.
