1. Prepare marinade by combining buttermilk, garlic powder, onion powder, paprika, black pepper, and salt in a large bowl. Add chicken and coat completely. Refrigerate 30 minutes to 4 hours.

2. Set up three shallow dishes: First with flour mixture (flour, garlic powder, paprika, salt, black pepper, cayenne), second with beaten eggs and milk, third with combined panko and regular breadcrumbs mixed with garlic powder and salt.

3. Remove chicken from marinade and pat completely dry with paper towels. Let sit at room temperature for 15 minutes.

4. Heat 1-2 inches of vegetable oil in large deep skillet or Dutch oven to 350°F.

5. Dredge each chicken piece in flour mixture, coating completely and shaking off excess.

6. Dip floured chicken into egg mixture, letting excess drip off.

7. Press chicken firmly into breadcrumb mixture, ensuring complete coverage on all sides.

8. Carefully place 2-3 pieces of chicken in hot oil. Fry 6-7 minutes without moving until golden brown.

9. Flip chicken and fry another 5-6 minutes until second side is golden and internal temperature reaches 165°F.

10. Transfer cooked chicken to wire rack placed over baking sheet. Repeat with remaining pieces.

11. While chicken rests, make honey glaze: Melt butter in small saucepan over medium heat. Add minced garlic and cook 30 seconds.

12. Add honey, soy sauce, vinegar, and red pepper flakes to saucepan. Simmer 3-4 minutes until slightly thickened.

13. Let chicken rest 3-5 minutes, then drizzle with warm honey glaze or serve glaze on the side for dipping. Serve immediately for maximum crunch.