Marinate the chicken. In a large bowl, combine buttermilk and hot sauce. Add the chicken and toss to coat. Cover and chill for at least 2 hours (overnight is best). This step keeps the meat juicy and ensures the crust sticks.

Set up the dredge. In a shallow bowl, mix flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne. In a separate bowl, beat the eggs (if using).

Coat the chicken. Lift chicken from the marinade, letting the excess drip. For extra-craggy crust, dip each piece in egg, then press firmly into the flour mixture. Pack the flour on so it adheres. Place coated pieces on a wire rack.

Rest the coating. Let the dredged chicken rest on the rack for 10–15 minutes. This helps the crust set and prevents flour from falling off in the oil.

Heat the oil. In a deep skillet or Dutch oven, pour in oil to 1 1/2–2 inches. Heat to 325–350°F. Use a thermometer for consistency—too hot and the outside burns, too cool and the crust turns greasy.

Fry in batches. Add a few pieces at a time without crowding. Fry bone-in pieces for 12–15 minutes, turning occasionally, until the crust is deep golden and the internal temperature hits 165°F. Boneless thighs cook faster, about 7–9 minutes.

Drain properly. Transfer fried chicken to a clean wire rack set over a sheet pan. Sprinkle lightly with salt while hot. Avoid paper towels—they trap steam and soften the crust.

Make the honey butter. In a small saucepan, melt butter over low heat. Stir in honey and a splash of apple cider vinegar or lemon juice. Warm just until smooth and glossy. Taste and adjust salt or acid as needed.

Toss and finish. Place the hot chicken in a large bowl. Drizzle with honey butter and gently toss or brush to coat. Aim for a light, even sheen—enough to flavor without drowning the crust.

Serve right away. Finish with a pinch of flaky salt if you like. Pair with biscuits, slaw, or a crisp salad to balance the richness.