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In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
Add flour to bowl and set aside.
Remove chicken from brine, place in bowl and season.
Transfer chicken to egg wash then the flour, coating evenly.
Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
Place chicken on drying rack and let cool for 5 minutes.
Mix honey and water together and lightly brush each piece of chicken.