In a Dutch oven, or heavy bottomed, high sided pot pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
In a medium bowl; carefully whisk in 1 cup frying oil, honey and Uncle Dibbz Durtty Bird Rub Nashville Hot!, to taste. . Brush fried chicken with the spicy oil. Serve with bread and pickles.
