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In a bowl, combine chicken pieces, buttermilk, seasonings, pickle juice and hot sauce. Let sit for 3 hours (or overnight in the fridge for best results).
In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, mustard powder, cayenne, salt, and pepper.
Heat oil to 350°F (175°C).
Remove chicken from marinade, letting excess drip off. Dredge in seasoned flour mixture, pressing to coat well.
Fry in batches 4–6 minutes, or until golden brown and cooked through. Drain on a wire rack or paper towels.
In a small saucepan combine honey, butter, and hot sauce. Mix until well combined. Let it simmer for 3-4 minutes then remove from heat
Brush chicken with hot honey sauce on both sides
Slice buns horizontally and brush with butter, place into a pan on medium high heat and toast until slightly golden brown.
Mix melted butter, parsley and garlic powder. Brush over buns.
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