Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.
Recipe courtesy of Bobby Flay