Prepare the chicken:

Cup of Yum
1. The chicken breasts we used were large (2 chicken breasts = 1 1/4 pounds). If the chicken breasts you are using are also large, cut them in half to get 4 pieces.
2. Place the chicken breasts on a cutting board and put a piece of plastic wrap over them. Use the side of a meat tenderizer to pound the chicken breasts to be the same thickness throughout so they cook evenly. 1 1/4 pounds boneless skinless chicken breasts

Soak the chicken:

1. Plan for at least 8 hours of marinating the chicken in buttermilk.
2. Place the chicken in a glass bowl and pour enough buttermilk over them to just cover them. (about 2 cups of buttermilk). Cover the bowl with plastic wrap and place it in the fridge for at least 8 hours up to 24 hours. 2 cups buttermilk

For the flour coating:

1. In a bowl, mix together the flour, cornstarch and spices. Stir well. 1 cup all-purpose flour, 1/4 cup cornstarch, 2 teaspoons paprika, 1 teaspoon black pepper, 1 ½ teaspoons salt, 1/2 teaspoon dry mustard

Coat the chicken:

1. Pour 1 cup of buttermilk into a bowl. 1 cup buttermilk
2. Take a piece of chicken from the buttermilk soak and allow it to drip for a few seconds. Place the chicken in the flour mixture and turn to coat.
3. Dip the chicken in the bowl of buttermilk. Then coat one last time with flour.
4. Place the chicken on a plate to rest. The chicken should rest for 20 minutes before frying. Continue with the rest of the chicken pieces.

Make the honey butter:

1. While the chicken is resting, mix together the honey butter. Place the room temperature salted butter and ½ cup honey in a small mixing bowl. Mix well until the butter and honey are completely creamed together. Set aside. 16 tablespoons salted butter, ½ cup honey

Fry the chicken:

1. In a large skillet or cast iron skillet, melt 16 tablespoons of butter. (If your skillet is small, you can use 8 tablespoons.) Heat the butter on medium heat, then turn it down slightly. When the butter is melted and about 300ºF, place the chicken in the frying pan and allow it to cook for 6 minutes. 8 tablespoons salted butter
2. Use tongs to turn the chicken to cook on the other side and cook until the chicken is no longer pink inside, about another 4-6 minutes (depending on thickness). When the internal temperature of the chicken reaches 165 degrees Fahrenheit, the chicken is done. Fry in batches so you don't overcrowd the skillet.
3. Remove the chicken to a wire rack with paper towels or a baking sheet underneath so excess butter can drip off. This will help the chicken stay crispy.
4. Use a pastry brush to brush honey butter over the top of the hot chicken. Be as generous as you’d like! Serve immediately with a side of mashed potatoes.