In a large resealable bag, combine all-purpose flour, onion powder, ground black pepper, and salt. Shake well to mix the ingredients evenly.

Take boneless skinless chicken thighs and add them to the bag with the seasoned flour. Seal and shake until well coated.

In a bowl, whisk together hot pepper sauce, melted butter, vinegar, and Worcestershire sauce. Set aside.

In a large skillet, pour enough vegetable oil to cover the bottom and heat over medium until it reaches 350°F.

Carefully add the coated chicken pieces to the hot oil in batches, frying for about 4-5 minutes on each side until golden brown.

Once cooked, transfer the bites to a paper towel-lined plate to drain excess oil.

In a separate skillet, heat the buffalo sauce until simmering, then add fried chicken bites and stir to coat evenly.

Cook in the sauce for an additional 3-4 minutes until the sauce thickens slightly.

Serve immediately with ranch or blue cheese dressing and fresh veggies.