Marinate the chicken: In a large bowl, pour buttermilk over the chicken pieces. Cover and refrigerate for at least 2 hours (overnight is better for tender, juicy meat).

Prep your dredging station: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.

Coat the chicken: Remove chicken from buttermilk (let excess drip off), then dredge in the seasoned flour. Pat the coating so it sticks well. Pro tip: double-dip for extra crunch—back in the buttermilk, then the flour again.

Heat the oil: In a deep skillet or Dutch oven, pour vegetable oil to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (or test by dropping a little flour in—if it sizzles, it’s ready).

Fry the chicken: Carefully place chicken pieces in the hot oil. Don’t overcrowd the pan! Fry for about 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F).

Drain & rest: Remove chicken and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes.

Add the honey drizzle: Warm the honey slightly for easy pouring and drizzle over the chicken just before serving. Boom—restaurant-quality chicken at home.