Pat the peeled and deveined shrimp dry with paper towels; then, place them in a large bowl and pour buttermilk over them, ensuring they are fully coated.

In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Working in batches, remove shrimp from the buttermilk mixture, letting any excess drip off, then dredge them thoroughly in the seasoned flour mixture, ensuring an even coating.

Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the dredged shrimp in batches, ensuring not to overcrowd the pot, and fry for 2-3 minutes per side, or until they are golden brown and cooked through.

Remove the fried shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Keep them warm while you prepare the sauce.

In a small saucepan, combine the honey, hot sauce, apple cider vinegar, and butter. Heat over medium-low heat, stirring until the butter is melted and the sauce is well combined and slightly warmed through.

Transfer the hot honey fried shrimp to a serving dish, drizzle generously with the hot honey sauce, and garnish with fresh chives, if desired; serve immediately and enjoy!