Place chicken pieces in a large bowl and pour buttermilk and hot sauce over them. Stir to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours. This tenderizes the meat and adds flavor.

In a shallow dish or large bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper. The cornstarch creates a lighter, crunchier coating than flour alone.

Pour oil into a large pot to a depth of 2 inches and heat to 350 degrees F. Working in batches, remove chicken from buttermilk and let excess drip off. Dredge in the flour mixture, pressing firmly so it adheres. Shake off excess.

Carefully lower chicken into the hot oil, frying 6-8 pieces at a time without crowding. Cook for 5-7 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a wire rack set over a baking sheet to drain.

While chicken fries, whisk together melted butter, hot sauce, and honey if using in a large bowl. Add the hot fried chicken and toss gently until every piece is coated. The sauce clings best when the chicken is fresh from the fryer.

Pile chicken onto a platter and serve right away with celery sticks and blue cheese or ranch dressing for dipping. These are best eaten hot while the coating is still crackling.