Place the chicken pieces in a large bowl and pour the buttermilk over them. Let sit for at least 30 minutes (or up to 4 hours in the fridge) to tenderize.

In a separate shallow dish, whisk together flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and half of the cayenne pepper (1/2 tbsp).

Heat vegetable oil in a deep cast-iron skillet or Dutch oven to 350°F (175°C).

Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing it onto the chicken to create a thick crust.

Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.

In a small bowl, whisk together the melted butter, honey, and the remaining 1/2 tbsp of cayenne pepper.

Brush the hot honey butter mixture over the freshly fried chicken immediately before serving.