In a large bowl, combine buttermilk, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare the Coating

In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and salt. Set aside.

Heat the Oil

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Chicken

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating well, then shake off excess.

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, or until golden brown and cooked through, turning occasionally.

Make the Hot Honey

In a small saucepan, combine honey and red pepper flakes. Heat over low until warmed through and well combined.

Serve

Once the chicken is cooked, drain on paper towels. Drizzle the hot honey over the fried chicken and serve immediately.