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

In another bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F.

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

Carefully place the coated chicken in the hot oil, frying in batches to avoid overcrowding. Cook for about 10-12 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F.

Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil.

In a small saucepan, combine honey, apple cider vinegar, and red pepper flakes (if using). Heat over low until warmed through, stirring to combine.

Drizzle the hot honey over the fried chicken just before serving or serve it on the side for dipping.