In a large mixing bowl, combine the buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, paprika, and cayenne.

Add the chicken thighs, ensuring they are completely submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor.

In a small saucepan over low heat, combine the honey, hot sauce, apple cider vinegar, and a pinch of salt. Stir until well mixed and warm, but do not let it boil. Once combined, set aside to cool slightly.

After marinating, remove the chicken from the refrigerator and let it rest at room temperature for about 15 minutes.

In a shallow dish, add the flour and season it lightly with salt and pepper.

Take each piece of marinated chicken and dredge it in the seasoned flour, making sure to coat it thoroughly. Shake off any excess flour.

In a large, heavy-bottomed skillet or Dutch oven, pour enough oil to cover the bottom (about ½ inch deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.

Carefully place the coated chicken thighs in the hot oil, skin-side down. Do not overcrowd the pan; you may need to fry in batches.

Fry for about 8-10 minutes on each side, or until the internal temperature reaches 165°F (74°C), and the exterior is golden brown and crispy.

Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.

While the chicken is still warm, drizzle the hot honey glaze generously over each piece.

Let the chicken rest for a few minutes before serving. This allows the glaze to set slightly. Serve with your favorite sides—coleslaw, cornbread, or fries work wonderfully!