Buttermilk Popcorn Chicken, Hot Honey

Method

1. Stir the buttermilk, 2 tablespoons hot sauce and 2 teaspoons salt in a large bowl, add the chicken and turn to coat, then cover and refrigerate at least 1 hour and up to 8.
2. Whisk the flour, cornstarch, garlic powder, paprika, cayenne and 2 teaspoons salt together in a wide, shallow dish.
3. Lift the chicken a handful at a time, let the excess buttermilk drip off, and toss it in the dredge, pressing so the coating is thick and shaggy. Set the pieces on a wire rack and let them rest 10 minutes. Discard any leftover dredge and marinade.
4. Pour 6 cups oil into a 5-quart Dutch oven (about 1 inch deep) and heat over medium-high to 350°F. Heat the oven to 200°F to hold finished batches.
5. Fry in 4 batches, 3 to 4 minutes each, turning once, until deep golden and a piece reads 165°F inside. Drain on a clean wire rack set over a sheet pan, sprinkle with salt, and keep warm in the oven, letting the oil come back to 350°F between batches.
6. Warm the honey, 2 tablespoons hot sauce, butter, vinegar and pepper flakes in a small saucepan over low heat for 2 minutes, until fluid.
7. Pile the chicken on a platter with the lemon wedges and the hot honey for dipping. Leftovers re-crisp on a rack in a 400°F oven for 8 minutes.