In a medium bowl, combine the buttermilk and chicken thighs. Cover and refrigerate for at least 1 hour, or overnight for best results.
In another bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In a large, deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Remove the chicken from the buttermilk and allow excess to drip off. Dredge the chicken thighs in the flour mixture, pressing down to ensure a good coating.
Carefully place the coated chicken thighs into the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Work in batches if necessary to avoid overcrowding.
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Immediately drizzle hot honey over the chicken while still warm.
Garnish with chopped fresh parsley for an added pop of color and flavor. Serve hot with your choice of sides such as coleslaw or cornbread.