Gather all of your ingredients and equipment before you get started!

Measure cornstarch, flour, garlic powder, onion powder, paprika and thyme into a bowl. Season with salt and pepper to taste.

Cut the chicken into 1 inch pieces.

To To coat a wet or moist food item lightly, typically in flour or breadcrumbs before cooking. Dredging helps to add colour, flavour, crunch and seal in moisture.dredge the chicken, toss them in the flour mixture and then immediately transfer to a baking sheet.

Measure the ingredients for the dipping sauce into a bowl; the grainy dijon, mayonnaise, maple syrup, and paprika. Stir together and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste.

Add oil to a large frying pan, and preheat over medium high heat. When the oil is hot enough that it bubbles when you add a bit of flour. Add the chicken in batches, and cook on all sides until golden brown and crispy.

Transfer the chicken to a baking sheet lined with parchment paper, and cook for 8 – 10 minutes, until the internal temperature of the chicken reaches 165°F. Serve with dipping sauce.