Mix the buttermilk, vinegar, hot sauce, egg and chicken seasonings. Add the chicken and marinate for 30–40 minutes.
Mix the flour, cornstarch and seasonings. Coat each chicken piece in the flour mixture, dip back into the 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, then mix in the hot sauce and honey. Reserve some for the buns and coat the crispy chicken with the rest.
Mix all the sauce ingredients until smooth.
Spread garlic mayo on the buns, add the crispy chicken and pickles, then close the burgers. Brush the tops with the reserved hot honey glaze and serve with extra sauce.
