In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. Mix well.

In another bowl, whisk together the eggs and buttermilk until fully combined.

Dip each chicken thigh into the buttermilk mixture, then dredge in the flour mixture, ensuring an even coating. Shake off any excess flour.

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Carefully add the coated chicken thighs to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

In a small saucepan over low heat, melt the butter. Stir in the honey and hot sauce (if using) until well combined.

Drizzle the honey butter mixture over the crispy chicken thighs and toss gently to coat.

Garnish with chopped parsley before serving.