In a large bowl, combine buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare the Breading

In another bowl, mix together flour, cornstarch, paprika, garlic powder, salt, and black pepper.

Heat the Oil

In a large skillet or frying pan, heat vegetable oil over medium-high heat to 350°F (175°C).

Coat the Chicken

Remove the marinated chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat.

Fry the Chicken

Carefully place the coated chicken in the hot oil, frying in batches if necessary. Fry for 6-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).

Make the Honey Hot Sauce

In a small saucepan, combine honey and remaining hot sauce over low heat. Stir until well combined and warmed through.

Serve

Drizzle the honey hot sauce over the fried chicken. Serve on a bed of chopped romaine lettuce, topped with sliced red onion and house pickles.