Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside.
In another bowl, whisk together the eggs and buttermilk.
In a large heavy skillet, heat the oil over medium high heat to 300°, (higher temperatures could burn honey). Remove the chicken from the marinade and drain on paper towels. Dip the chicken in beaten egg mixture, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade; reserve 1 tablespoon for the sauce.
Gently drop the legs, wings, and thighs into the pan for 5 to 6 minutes on the first side until browned. Turn, add the breast halves and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves.