Slice each chicken breast in half horizontally to create four thinner cutlets. Place them in a bowl with buttermilk, salt, and pepper. Cover and refrigerate for at least 30 minutes, up to 24 hours.

This step keeps the chicken juicy and tender.

In a small saucepan over low heat, warm the honey and red pepper flakes together for about 5 minutes. Do not boil.

Remove from heat and stir in apple cider vinegar. Set aside. The flavor deepens as it sits.

In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing so it sticks well.

Heat about 1 inch of oil in a heavy skillet to 350°F.

Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.

Lightly toast the buns. Spread mayo on the bottom bun. Add the crispy chicken, drizzle generously with hot honey, and top with pickles and lettuce if using.

Finish with the top bun and press gently.