# Directions:
01 - In a bowl, mix buttermilk and 1 teaspoon hot sauce. Add chicken thighs, ensuring they are well coated. Marinate for at least 20 minutes or up to 4 hours for deeper flavor.
02 - In a separate bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper until evenly combined.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere the coating.
04 - Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F.
05 - Fry chicken in batches until golden brown and cooked through (internal temperature 165°F), about 5–7 minutes per side. Drain on a wire rack over a baking sheet.
06 - While the chicken fries, melt butter in a small saucepan over medium heat. Whisk in honey, hot sauce, cayenne, and a pinch of salt until smooth and warmed through.
07 - Place fried chicken on a serving platter and drizzle generously with hot honey butter sauce. Serve immediately.
