If using chicken breasts, halve them horizontally or pound them to an even thickness of about ½ inch. This helps the chicken cook at the same rate and gives more surface area for the crunchy coating.

Whisk the buttermilk, 2 tablespoons hot sauce, 2 tablespoons honey, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl. Add the chicken, cover, and refrigerate for at least 30 minutes or overnight.

Combine the flour, panko, paprika, garlic powder, onion powder, cayenne, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a shallow bowl. Mix thoroughly so the seasonings are distributed throughout the breading.

Remove each piece of chicken from the marinade and let the excess buttermilk drip off. Dredge it thoroughly in the seasoned flour mixture, pressing the coating onto every surface; for a thicker crust, dip it back into the buttermilk and coat it a second time.

Heat 1½ to 2 inches of vegetable or peanut oil in a deep, heavy pan to 350°F. Fry the chicken in batches without crowding the pan, turning once, until deeply golden and the thickest portion reaches 165°F.

Chicken tenders generally take 3 to 4 minutes per side, while flattened breasts generally take 4 to 6 minutes per side. Transfer the cooked chicken to a wire rack and serve immediately with honey, hot honey, or a mixture of 2 tablespoons honey and 1 tablespoon hot sauce.