Pat chicken pieces completely dry with paper towels. In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Pour buttermilk into a separate shallow dish.

Fill a heavy-bottomed pot or deep skillet with 2 inches of oil. Heat to 350°F using a thermometer for accuracy. The oil should bubble gently around a wooden spoon handle when ready.

Dip each chicken piece in buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture. Press coating firmly to help it stick. Carefully lower pieces into hot oil without overcrowding.

Fry for 12-15 minutes, turning once halfway through. Listen for steady sizzling – silence means the oil isn't hot enough.

While chicken fries, melt butter in a small saucepan over medium heat. Whisk in honey, soy sauce, and garlic powder until smooth. Keep warm but don't let it boil.

When chicken reaches 165°F internal temperature and coating is deep golden brown, transfer to a wire rack. Immediately brush with warm honey glaze while the chicken is still hot.