Fried Chicken with Honey-Pink Peppercorn Sauce

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1 quart buttermilk

Kosher salt

2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce

2 chickens (3 to 4 pounds each), cut up into 8 pieces each

3 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon sweet paprika

2 teaspoons cayenne pepper

Freshly ground black pepper

Peanut oil, for deep-frying

Honey-Pink Peppercorn Sauce, recipe follows

Honey-Pink Peppercorn Sauce

1 cup honey

2 teaspoons pink peppercorns, toasted and coarsely chopped

Grated zest of 1 lime

Juice of 2 limes

Kosher salt and freshly ground black pepper