Preheat your oven to 300°F (150°C) if making macarons from scratch.

Line two baking sheets with parchment and mark 1.5-inch circles to pipe consistent rounds.

Set a deep pot or heavy-bottomed skillet with at least 3 inches of oil over medium heat. Heat to 350°F (175°C).

In a bowl, whisk together the buttermilk and egg for the chicken.

In another bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.

Dredge each chicken piece through the flour mixture, dip in the buttermilk-egg, and dredge again for maximum crisp.

Sift the almond flour and powdered sugar together twice to remove lumps.

Whip the egg whites until foamy, gradually add granulated sugar, and whip to stiff peaks.

Gently fold the dry mixture into the meringue in batches until the batter flows like thick lava.

Transfer batter to a piping bag and pipe onto prepared sheets. Tap the trays to release air bubbles and let the shells rest at room temperature for 20–40 minutes.

Bake one tray at a time for 12–15 minutes and cool completely before removing.

For the raspberry buttercream, beat the softened butter until fluffy. Gradually add powdered sugar, jam, vanilla, and salt. Adjust jam for brightness.

Pipe a small dollop onto one macaron shell and sandwich with a matching top shell.

Fry the chicken in batches in 350°F oil until golden brown and cooked through (about 4–6 minutes).

Drain on a rack or paper towels and season with a pinch more salt while hot.

Let the fried chicken pieces cool slightly. For a gentler bouquet, use bite-sized popcorn chicken.

To assemble, alternately thread a small piece of fried chicken and a macaron on each skewer. Use mint or edible flowers as filler.

If assembling ahead, chill macarons with filling in an airtight container before arranging. Keep fried chicken warm separately.

Arrange the skewers upright in a vase or box lined with tissue and parchment for presentation.