Cut chicken into 1-inch pieces. Place in a medium bowl and pour buttermilk on top. Refrigerate for 1 to 4 hours.
Combine flour, garlic powder, salt, and cayenne in a shallow bowl.
Drain off buttermilk from chicken and toss chicken pieces in flour mixture to coat. Let chicken pieces sit for 20 minutes.
Pour 1/2 inch oil into a large pan. Heat oil until hot. It should sizzle when you drop a pinch of flour in it.
Fry chicken just until browned. Remove to paper towels to drain. Place in a 9-inch square baking dish.
In a medium saucepan, melt butter. Add honey, cayenne, and a pinch of salt. Bring to a boil and cook and stir until thickened some. Stir in pecans.
Pour honey mixture over chicken pieces. Bake in a 350 degree oven for 15 minutes.
