In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. In a separate bowl, whisk the milk and pickle juice together.

Dip each piece of chicken into the egg wash, then back into the flour mixture. Repeat steps to double coat the chicken.

Set the breaded chicken aside and let it rest for 10-15 minutes at room temperature.

Heat 2-4 inches of oil in a large pot or deep fryer to 325 degrees F. Fry the chicken pieces in batches for 5 to 7 minutes until they are golden brown, crispy, and cooked through. Do not overcrowd the pot, or the oil temperature will drop and the wings will become greasy. They should reach an internal temperature of 165 degrees F. Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.

If desired, you can quickly fry them again for 1 minute at 375 degrees F for extra crispy pieces of chicken.

In a large bowl, whisk together the buffalo sauce, honey, and melted butter.

Add the crispy chicken to the bowl and toss gently until every piece is fully coated in sauce. Serve immediately to maintain the crunch.