Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.