Marinate the chicken. In a large bowl, whisk the buttermilk with hot sauce and 1 teaspoon of the salt. Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or up to overnight for best results.

Prep the dredge. In a separate bowl, combine flour, cornstarch, remaining 1 teaspoon salt, paprika, garlic powder, onion powder, black pepper, and cayenne if using. Stir well to distribute the seasonings evenly.

Set up your station. Place the bowl of marinated chicken next to the bowl of seasoned flour. Line a sheet pan with a wire rack for the coated chicken to rest on.

Coat the chicken. Working one piece at a time, let excess buttermilk drip off, then dredge in the flour mixture. Press firmly to ensure full coverage. Dip back into the buttermilk briefly, then into the flour again for a double coat. Place on the rack.

Let it rest. Allow the coated chicken to sit on the rack for 10–15 minutes. This helps the crust set and reduces flour fallout in the oil.

Heat the oil. Fill a heavy pot or deep skillet with 1 1/2 to 2 inches of oil. Heat to 325–350°F (165–175°C). Use a thermometer for accuracy; consistent heat makes for even frying.

Fry in batches. Add chicken pieces without crowding the pan. Maintain the oil around 330–340°F. Fry dark meat for 12–15 minutes and white meat for 8–12 minutes, turning occasionally. The crust should be deep golden and the internal temperature should reach 165°F (74°C).

Drain and season. Transfer cooked chicken to a clean rack set over a sheet pan. Immediately sprinkle with a light pinch of salt to brighten the flavor.

Make the honey drizzle. In a small saucepan over low heat, warm the honey with butter until just melted and combined. Add a pinch of chili flakes or cayenne if you like heat. Keep it warm but not boiling.

Finish and serve. Drizzle the warm honey over the chicken right before serving. Serve extra on the side for dipping.