Combine salt, pepper and dry spices. Sprinkle half the mix over chicken pieces then cover and chill overnight or several hours. Bring back to room temp to cook. Heat an inch of oil in large cast-iron skillet over medium to medium-high heat to 350°F. Whisk buttermilk with egg. Season with hot sauce, salt and pepper. Pour flour into a shallow dish and mix with remaining spice blend, cornstarch, and baking powder.
Coat 4 pieces in buttermilk dressing then flour mix and fry 12 minutes, turning occasionally. Drain on a wire rack arranged over baking sheet while you fry second batch. Serve with hot sauce and honey for topping.