Set up three shallow bowls in a line: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and black pepper. Mixing seasonings directly into the breadcrumbs ensures better flavor distribution.

Take each chicken piece and dredge it through the flour, shaking off excess. Dip in beaten egg, then roll through the seasoned breadcrumb mixture, pressing gently so the coating adheres. This double-coat method creates the satisfying crunch.

Cut potatoes into fries and soak them in cold water for at least 10 minutes to remove excess starch. Pat them completely dry with paper towels before frying to prevent splattering and ensure crispiness.

Pour enough oil into a deep skillet to reach about 2 inches up the sides. Heat to 350 degrees Fahrenheit (175 degrees Celsius). A wooden spoon handle should bubble immediately when dipped in if you don't have a thermometer.

Working in batches, carefully place fries into the hot oil and cook for 8 to 10 minutes until golden brown and crispy. Frying in batches prevents overcrowding and keeps the oil temperature stable. Remove with a slotted spoon and transfer to paper towels. Sprinkle with salt immediately while hot.

Increase oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Carefully add coated chicken bites in batches, cooking for 4 to 5 minutes per batch until deeply golden brown and cooked through. Avoid overcrowding the pan.

While the chicken finishes cooking, stir together ketchup and hot sauce in a small bowl. Adjust the ratio based on your preferred heat level.

Arrange crispy chicken bites on a plate with golden fries. Drizzle the sauce generously over the chicken and serve immediately while everything is still warm.