Special equipment: a tabletop fryer or deep-frying thermometer
For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.