Combine all brine ingredients in a large zip lock bag or a large bowl. Mix well and add chicken pieces and toss and turn to coat. *Refrigerate for at least 4 hours and up to overnight, flipping pieces or bag to coat the chicken evenly.

When ready to fry, combine the dredge ingredients and whisk together well.

Add 4 T of the brine to the dredge mixture and work this well with your fingertips until craggy bits form.

With just one piece of chicken at a time, let excess brine drip off before transferring to flour mixture. Toss well pressing on the clumps until coated on all sides. Transfer to a wire rack set over a rimmed baking sheet. Continue until all chicken pieces are covered. Chill in the refrigerator for 30 minutes and up to 2 hours.

Heat oil in Dutch oven over medium high heat until oil reaches 350 degrees. As chicken is added oil temperature will drop. Try to adjust and keep oil temperature between 325 to 350 degrees. Add chicken without crowding and fry until chicken is golden brown about 8 to 12 minutes, flipping chicken halfway through cooking. Do not move chicken for at least three minutes or you may knock off the delicious breading! The internal temperature of the chicken should read 160 degrees. Let chicken drain on a wire rack. If you want more seasoning, sprinkle with extra gochujang or Nashville hot seasoning after removing from the oil and the chicken is hot.

Spread buns with mayo. Add some pickle slices or even coleslaw. Top with chicken and a drizzle of the hot honey sauce. Top with the other half of the bun that has been spread with mayonnaise.