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

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

Dip each chicken thigh into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating. Set aside on a plate.

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

Carefully add the coated chicken thighs to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

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

Drizzle the honey butter mixture over the crispy chicken or toss the chicken in the sauce for an even coating.