Marinate the Chicken in Buttermilk - Place the chicken pieces in a large mixing bowl and pour the buttermilk over them. Ensure all pieces are coated evenly, cover, and refrigerate for at least 4 hours or overnight for optimal flavor. - For a more flavorful marinade, add a sprinkle of your favorite herbs or spices to the buttermilk mixture.

Prepare the Honey Butter Cornbread Batter - In a separate bowl, mix the cornmeal, flour, baking powder, a pinch of salt, milk, eggs, and honey until just combined. Do not overmix to keep the cornbread tender. - Try adding a handful of chopped jalapeños or cheese to the cornbread batter for a spicy or cheesy twist.

Coat and Fry the Chicken - In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Dredge each buttermilk-soaked chicken piece in the seasoned flour mixture, shaking off any excess, then fry in hot oil until golden brown and cooked through. - Maintain the oil temperature around 350°F (175°C) for perfectly crispy and evenly cooked fried chicken.

Bake the Honey Butter Cornbread - Pour the cornbread batter into a greased baking dish and bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. - For a richer cornbread, swap some of the milk with buttermilk and add an extra drizzle of honey on top before baking.

Serve and Enjoy! - Slice the honey butter cornbread and serve alongside the crispy buttermilk fried chicken. Drizzle extra honey butter on the cornbread for a touch of sweetness and enjoy the perfect pairing of flavors. - Complete the meal with classic Southern sides like collard greens, mac and cheese, or coleslaw for a true taste of the South.