Combine the mixed pieces of chicken with salt, cayenne pepper, and garlic powder in a large bowl. Pour in the buttermilk and half of the sazon seasoning, ensuring the chicken is well-coated. Cover with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld. Once marinated, let the chicken rest at room temperature for 1 hour before frying to promote even cooking.

In a medium bowl, whisk together the all-purpose flour, cornstarch, remaining sazon seasoning, garlic powder, salt, and black pepper. This mixture will create a deliciously crunchy coating for your Honey Butter Fried Chicken.

Take the marinated chicken pieces and dredge them thoroughly in the prepared flour mixture. Make sure to shake off any excess coating before placing them on a platter. Allow the coated chicken to rest at room temperature for 20 minutes.

In a large, deep skillet or Dutch oven, heat 5–6 cups of vegetable oil until it reaches 350°F. Carefully add the coated chicken, allowing plenty of space for proper frying. Cook each piece for about 15–18 minutes, flipping occasionally, until golden brown and the internal temperature reaches 165°F.

While the chicken is frying, prepare the optional honey butter drizzle by melting 1 tablespoon of butter in a small saucepan over low heat. Stir in 2 tablespoons of honey until well combined. Once the chicken is done frying, drizzle this sweet mixture over the hot chicken.