Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes or until fragrant. Set aside.
Place chicken pieces between 2 large pieces of plastic wrap. Use the smooth side of a meat mallet to pound to equal thickness, about ⅓-1/2 inch thick.
In a shallow bowl, use a whisk to sift together flour, cornstarch, seasoned salt, pepper, garlic, paprika, onion powder and cayenne.
In a separate shallow bowl, whisk together buttermilk and eggs.
Season chicken pieces lightly with salt and pepper on both sides, eyeball the amount. Dredge in flour, then into buttermilk, then back into flour. Have nearby a pan, place each piece on pan. Chill for 30 minutes up to 1 hour.
To cook: Heat 3 tablespoon oil and 1 tablespoon butter in a large 12 inch skillet over medium-high heat. Cook chicken pieces in two batches for 4-5 minutes per side or until juices run clear. Repeat, 3 tablespoon oil and 1 tablespoon butter into the skillet, to cook second batch of chicken pieces. Remove to a platter or a pan fitted with a rack, and keep warm. (Cooking in batches allows for even cooking and not crowding the pan)
To the skillet add remaining 4 tablespoon butter and honey. Cook stirring for 1 minute scraping any brown bits from bottom of pan. Add pecans, cook another minute or just until nuts are coated.
Drizzle chicken evenly pieces with honey pecan sauce and serve immediately.