In a bowl, combine the chicken pieces with buttermilk, 1 tsp salt, and ½ tsp black pepper. Mix well and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.

In a large shallow dish, stir together all dredging ingredients: flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Heat oil in a deep skillet or Dutch oven over medium‑high heat to about 350 °F (175 °C).

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to coat well.

Fry the chicken pieces in batches until golden brown and cooked through, about 8–12 minutes per batch depending on size. Transfer to a wire rack or paper towel–lined plate to drain.

In a small saucepan over low heat, melt the butter. Add honey, hot sauce, chili flakes, and a pinch of salt; whisk until smooth and heated through to form the spicy honey butter sauce.

Brush or drizzle the warm sauce over the fried chicken, making sure each piece gets a glossy, sweet‑spicy coating.

Garnish with chopped parsley or sliced green onions and extra chili flakes if desired. Serve hot.