In a large mixing bowl, add the flour, corn starch, baking powder, and seasonings. Mix well to combine. Drizzle in about 2 tablespoons of the chicken marinade liquid into the dredge mixture. Mix to form a crumbly texture. Add a few of the marinaded chicken pieces into the bowl with the dredge mixture. Use hands or large kitchen tweezers to thoroughly coat the chicken in the dredge mixture. Transfer to a parchment lined baking sheet. Repeat process with remaining chicken pieces and set aside. Reserve remaining dredge mixture.

Heat up oil in a large skillet or pot to 350F. Check the coated chicken bites. Before frying, lightly coat the bites in the remaining dredge mixture. Shake off any excess coating. In batches, fry the chicken bites until fully cooked and richly golden brown, 4-5 minutes or longer as needed. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.

In a small saucepan, melt the butter. Mix in the minced garlic and cook while stirring until the garlic starts to soften and become fragrant, about 1 minute. Remove from heat and transfer into a large heatproof mixing bowl. Allow the garlic butter to cool a bit before mixing in the fresh parsley, parmesan cheese, and onion powder, salt and black pepper.

Add the fried chicken bites into the mixing bowl with the garlic parmesan sauce. Gently to coat the bites in the sauce.

Transfer the bites to a serving dish and spoon over any remaining minced garlic from the mixing bowl. Top with extra finely chopped parsley and grated parmesan cheese (optional) before serving. Enjoy!