Brine the chicken. In a large bowl, whisk buttermilk with 1 tablespoon salt, a few grinds of pepper, and hot sauce if using. Add chicken and toss to coat. Cover and chill for at least 2 hours, or up to overnight for maximum juiciness.

Mix the dry dredge. In a shallow dish, combine flour, cornstarch, baking powder, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, onion powder, paprika, and cayenne. Stir well so the seasoning is evenly distributed.

Set up your station. You’ll need three spots: the marinated chicken, the seasoned flour, and a wire rack set over a sheet pan. The rack helps the coating set before frying.

First coat. Pull a piece of chicken from the buttermilk, let excess drip, then press it into the flour mixture. Pack the flour into every crease for extra cragginess. Set on the rack.

Double dredge. Dip the floured chicken briefly back into the buttermilk, then coat again in the flour mixture. Return to the rack and let it rest 10–15 minutes. This helps the crust adhere.

Heat the oil. In a heavy pot or Dutch oven, pour 2 inches of oil. Heat to 325–350°F (165–175°C). Use a thermometer for accuracy. Keep the oven at 250°F to hold batches warm if needed.

Fry in batches. Add chicken without crowding. Fry bone-in pieces 12–15 minutes, flipping a few times; boneless thighs take 8–10 minutes. Aim for an internal temperature of 165°F and a deep golden color.

Drain and rest. Transfer fried chicken to a clean rack. Sprinkle with a pinch of salt while hot. Rest 5 minutes to let the crust set.

Make the honey butter. In a small saucepan, melt butter over low heat. Whisk in honey and a splash of apple cider vinegar or lemon juice. Season with a pinch of salt. Keep warm but not boiling.

Glaze and serve. Right before serving, brush or drizzle the warm honey butter over the chicken. Finish with flaky salt for crunch and contrast. Serve immediately.