Season the chicken with 2 tablespoons of seasoned salt. Place in a ziptop bag and chill in the fridge overnight
Heat the honey in a 3-quart pot.
Let the honey simmer for 2 minutes, TURN OFF THE HEAT and whisk in the cold butter until it is completely incorporated. Whisk constantly
Coat the chicken with hot sauce
Add the remaining seasoned salt to the flour, shake the chicken in the flour to coat. Shake off excess flour
Heat the oil to 325 degrees
Fry the chicken in hot oil for 15-18 minutes until it reaches 165 degrees internally
Drain chicken on a rack
Drizzle the honey butter glaze over the chicken and serve