Place cut up chicken pieces into large bowl and pour buttermilk to cover. Allow to soak for 30 minutes. While chicken is soaking, place honey in a large pie plate, or lipped dish. Do the same with the flour and corn starch mixture in a separate, but similar container.

Pat chicken pieces dry’ish, and roll in honey first, then dredge in flour.

Heat vegetable oil in large skillet on medium-high. Turn heat to medium, and add chicken pieces so they fit comfortably. Cook on each side for 5-8 minutes or until brown, crispy, and cooked through. Remove and dry on a paper towel.