Let the chicken marinade in buttermilk overnight in the fridge. (or a few hours minimum)
Mix flour, cornstarch, garlic powder, onion powder, salt, and black pepper together in a shallow baking dish.
Shake the excess buttermilk off the chicken pieces and coat each piece on both sides with the flour and corn starch mixture. Place each coated piece of chicken on small sheet pan lined with parchment paper.
Preheat corn or canola oil in a cast iron skillet to 360 degrees. Use a digital thermometer to accurately monitor the temperature.
Cook the chicken on each side for about 2-3 minutes, or until the chicken is golden brown and cooked thoroughly. The internal temperature should be at 165 degrees F.
Let the fried chicken drain on a sheet pan lined with a few layers of paper towels.
Toss the fried chicken in the hot sauce and honey mixture. Place on toasted buns, add crumbled blue cheese and a piece of green leaf lettuce. Enjoy immediately.