Combine the chicken, butter milk, ¼ cup of the Frank's hot sauce, and the Siracha. Stir to coat the chicken well. Cover and refrigerate between 30 minutes to 4 hours. Drain the chicken.

In a shallow bowl, beat the egg and stir in the milk. In a separate shallow bowl or dish, combine the flour, cornmeal, powdered sugar, salt, pepper, and paprika.

Heat about a fourth of the oil in a large skillet over medium to medium high heat. In batches, dip the chicken into the milk and egg mixture, then into the flour mixture. Cook a few minutes on each side until the chicken "gator bait" pieces are browned and the chicken is cooked through.

Continue cooking until all pieces are cooked. Serve with swamp sauce.

Combine all ingredients in a small bowl. Whisk to combine well. Can be refrigerated or served room temperature.