Place the chicken pieces in a large Ziploc bag and pour over the buttermilk. Seal the bag and massage the chicken gently so that it's completely submersed in the buttermilk. Place the bag into a large bowl and keep refrigerated until ready to cook. (Marinate for a minimum of 1 hour, but overnight is best. I marinate this chicken for 12 hours.)
Preheat oven to 400 degrees. Prepare a large baking sheet by lining it with parchment paper. Set aside.
In a large bowl, whisk together the panko breadcrumbs, all purpose flour, paprika, dried parsley, salt, dried thyme, onion powder, ground black pepper, cayenne pepper, and garlic powder.
Remove each piece of chicken from the Ziploc bag one at a time and allow the excess buttermilk to drip off.
Coat each piece of chicken very thoroughly with the panko mixture. Place coated chicken onto the baking sheet. Do not place the pieces so close that the touch.
Using a pastry brush, very gently brush the vegetable oil onto the chicken.
Place in the oven and bake for 55 minutes or until the coating is a deep golden brown.
In the meantime, whisk together the honey, cayenne pepper, and dried parsley.
Remove the chicken from the oven and let it rest for 3-5 minutes. Drizzle the spicy honey sauce over the chicken and serve immediately.
I used a whole chicken that I cut into 10 pieces so that I could get a variety of cuts. If you prefer, you can use any cuts you prefer. If you use all breast meat, you should cut the baking time back by 20 minutes.Serving size is two pieces.