In a medium bowl, whisk together buttermilk, garlic powder, smoked paprika, chili powder, salt, and pepper until smooth. Cut your chicken into bite-sized pieces and add them to the mixture, ensuring they’re fully coated. Cover the bowl and refrigerate for at least 30 minutes.

While the chicken marinates, preheat your oven to 400°F (200°C). In a separate bowl, combine panko breadcrumbs and grated Parmesan cheese, mixing until well combined.

After marinating, take the chicken pieces out of the refrigerator. Let the excess buttermilk drip off before dredging each piece in the breadcrumb mixture.

Heat a large skillet over medium heat and melt 3 tablespoons of butter. Add the chicken bites and cook for about 5-7 minutes on each side until golden brown and crispy.

In the same pan, add more butter over medium heat. Once melted, sauté minced garlic for about 1 minute. Stir in lemon juice, smoked paprika, and chili flakes if desired.

In a large bowl, gently toss the cooked Cowboy Butter Chicken Bites with the warm cowboy butter sauce until well-coated. Serve immediately.