There are two things I love – Korean BBQ short ribs, and fried or battered chicken of sorts. These are my weaknesses among a million other gastronomical weaknesses. 🙂  Now, although San Francisco has some of the best cuisines or restaurants in the world, I sometimes prefer to try out my favorites at home – in my own kitchen and naturally with a twist to recipes I find here and there. INGREDIENTS 2 pounds boneless chicken breasts or thighs (you can use skin on or off, but I used skin off) 1 cup buttermilk 2 teaspoons kosher salt 3 cups finely crushed corn flakes  {or Panko, which is what I am going to use} 3 tablespoons whole wheat flour 1 tablespoon chopped fresh thyme extra virgin olive oil, for brushing HOT HONEY 6 tablespoons butter 2 tablespoons honey   {I am going to mix in BBQ sauce, what? Haven’t you heard of honey-BBQ} 2-3 teaspoons cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder kosher salt  {more} Side dish – homemade coleslaw – cabbage, Extra-virgin olive oil, lemon juice, a dash of salt  Just in case you are planning a trip to San Francisco, and of …