Mix the buttermilk, vinegar, 2 tbsp of the hot sauce, egg, and half of the chicken seasonings (paprika, black pepper, garlic powder, onion powder, salt). Add the chicken and marinate for 30–40 minutes.
Mix the flour, cornstarch and the remaining half of the chicken seasonings. Coat each chicken piece in the flour mixture, dip back into the buttermilk marinade, then coat in the flour again.
Deep-fry immediately in hot oil until golden, crispy and cooked through.
Melt the butter with the oil in a pan, then mix in 2 tbsp hot sauce and the honey. Reserve some of the glaze for brushing the buns, and coat the crispy fried chicken in the rest.
Make the sauce by mixing the mayonnaise, water, garlic powder, onion powder, black pepper, salt, freshly chopped parsley, and lemon juice in a bowl until smooth.
Spread the garlic mayo on the buns, add the glazed crispy chicken and pickles, then close the burgers. Brush the tops of the buns with the reserved hot honey glaze and serve with any extra sauce.
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