In a bowl, mix the honey with the chile powder until blended.
Place chicken in a large baking dish, add the buttermilk, turn to coat. Cover and place in the refrigerator for at least 4 hours.
Heat 1-inch of peanut oil in a cast-iron skillet until it registers 350° on a deep-frying thermometer. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dredge each piece of chicken in the flour, shake off any excess, then dip in the eggs and then the cornmeal. Working in batches, slowly add the chicken pieces to the hot oil skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes. Remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the ancho honey sauce and serve with the Buttermilk-Bacon Smashed Potatoes.
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