For the buttermilk marinade:
1 quart (4 cups) buttermilk
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
2 teaspoons salt
1 teaspoon fresh-ground black pepper
2 teaspoons Tabasco sauce
2 tablespoons honey 
For the chicken:
2 chickens (2 pounds each—you don’t want huge chickens for this), cut up into pieces
2 quarts corn oil
4 cups all-purpose flour
4 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons Old Bay seasoning
2 teaspoons cayenne pepper
2 teaspoons ground celery seed
4 teaspoons salt
1 teaspoon fresh-ground black pepper