In a medium bowl, combine the chicken pieces with the buttermilk, ensuring all pieces are submerged. Cover and refrigerate for at least 30 minutes or up to 4 hours.

While the chicken marinates, prepare the coating. In a shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and pepper until well combined.

Set up your dredging station. Working one piece at a time, lift a chicken piece from the buttermilk, let the excess drip off, and dredge it thoroughly in the flour mixture. Dip it back into the buttermilk for a moment, then dredge it a second time in the flour mixture, pressing gently to create a thick, craggy coat. Place the coated chicken on a wire rack and repeat with all pieces.

In a large, heavy-bottomed pot, heat about 2-3 inches of oil to 350°F (175°C). Carefully add the chicken to the hot oil in a single layer, working in batches to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until deep golden brown and cooked through. Remove with a slotted spoon and drain on a clean wire rack.

While the chicken fries, prepare the sauce. In a small saucepan over medium-low heat, combine the hot sauce, honey, and butter. Whisk continuously until the butter is melted and the sauce is smooth and slightly thickened. Keep warm on low heat.

Place the hot, freshly fried chicken in a large bowl. Pour the warm honey hot sauce over the chicken and toss gently to coat every piece.

To assemble the salads, divide the chopped romaine lettuce, halved cherry tomatoes, and sliced red onion among four serving bowls. Top with the saucy crispy chicken, sprinkle with shredded cheddar cheese if desired, and drizzle generously with ranch or blue cheese dressing. Serve immediately.