Soak chicken in buttermilk for 4 hours (up to overnight) in the refrigerator.
Remove chicken from the buttermilk and pat dry – save the buttermilk in the refrigerator.
Season the chicken with the seasonings listed above – there’s not real measurement of each just coat both sides of the chicken with them, light no the red pepper flakes and rosemary and heavy on the garlic salt, onion powder, and smoked paprika. Trust me, you can’t go wrong.
Let the seasonings sit on the chicken for about 20 minutes.
In a large mixing bowl, combine flour and cornstarch.
Heat canola oil in a deep pan, oil should be about 4-5 inches deep in the pan. Heat to roughly 320-340 degrees Fahrenheit.
Grab the bowl of buttermilk from the fridge and set it next to the flour mixture. Dredge chicken into the flour mixture, dip it into the buttermilk, and then back into the flour mixture – make sure the chicken is doused in flour, none of the meat should be exposed.
After dredging the chicken, let is sit for about 5 minutes and then add to the oil. Cook until the chicken is golden brown.
Let chicken cool on a cooling rack with a paper towel underneath to sop up the oil.
In a small bowl, add sour cream and drizzle with honey. Sprinkle scallions on top.
Add chicken to a large plate. Chop up some scallions and sprinkle over top of chicken.