Mix together buttermilk, seasoning salt, and garlic powder. Add in chicken breasts and let soak in the refrigerator overnight.
Heat frying oil. Mix together flour, black pepper, salt, cayenne pepper, paprika and garlic powder.
3. Remove chicken breast from buttermilk mixture and dredge in flour mixture. Dip the dredged chicken breast back in original buttermilk and dip once again into flour mixture. Fry chicken for 5-10 minutes until internal temperature reaches 165 degrees. Let hot chicken sit on a cooling rack for at least 10 minutes.
Prepare Sriracha lime sauce by mixing mayo, Sriracha, the juice of one lime and honey.
Serve fried chicken with biscuits, lettuce and Sriracha sauce.