In a bowl, combine the pickle juice, buttermilk, salt, black pepper, paprika, onion powder, garlic powder, and 1/4 tsp chili flakes. Add the chicken and mix until evenly coated. Cover and refrigerate for at least 1 hour.
Prepare three separate bowls with the flour, beaten eggs, and crushed cornflakes.
Remove the chicken from the marinade and let the excess drip off. Coat each piece in flour, dip it into the beaten eggs, then press it into the crushed cornflakes until fully covered.
Heat oil in a deep pan or fryer. Carefully add the chicken and fry until golden brown, crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
Add the butter, honey, hot sauce, and remaining 1/2 tsp chili flakes to a small saucepan. Warm over low heat, stirring until smooth and combined.
Remove the chicken from the oil and allow the excess oil to drain. Toss the crispy chicken in the hot honey sauce and serve immediately.
Cook it hands-free.
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