Gather the ingredients.

Whisk flour, cayenne pepper, salt, and pepper together in a medium bowl. Beat eggs in a separate bowl.

Dip chicken pieces in beaten eggs; transfer chicken to flour mixture and coat completely. Heat oil in a large saucepan over medium heat.

Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center of meat should read at least 165 degrees F (74 degrees C). Drain on a paper towel-lined plate.

Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.

Serve hot sauce mixture as a dipping sauce or pour over chicken bites.