In a large bowl, combine the water and salt.
Place the chicken in the bowl and refrigerate for a minimum of one hour.
Using a paper towel, pat dry the chicken and let it come to room temperature.
In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste.
Place the chicken in the flour-egg mixture and let it sit for about 20 minutes.
Preheat the oven to 375 degrees F.
Fry the chicken for 8-10 minutes on each side.
Bake the chicken in the oven for an additional 10-15 minutes or until the chicken is fully cooked through.
To make the honey butter sauce, melt the butter in a large skillet over medium-high heat.
Stir in the garlic and cook until fragrant.
Add the honey, dried chilies, and red crushed pepper. Stir and season with salt.
Let the sauce thicken and then place the crispy chicken in the skillet and coat with the honey butter sauce.
Serve with warm butter biscuits and enjoy!