Whisk together buttermilk, blackened seasoning and garlic cloves. Place chicken drumsticks in a resealable plastic bag and pour buttermilk mixture over the top. Seal and refrigerate for at least 4 hours.

Turn oven to warm setting or lowest possible setting. Cover a baking sheet with paper towels and place a cooling rack over the top.

Combine flour, paprika, granulated garlic, salt and black pepper together in a resealable plastic bag. Mix well. Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes.

Heat 1 inch of oil in a skillet over medium heat. Once oil has reached 350 degrees, cook chicken in oil, skin side down and cover for 6 - 7 minutes. urn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 - 4 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken.

Transfer chicken to a serving platter, drizzle with honey and serve immediately.