1. Add the oil to a medium/large frying pan and turn the stove on medium high heat. While the grease is heating up, prepare the clean chicken for seasoning and dredging.
2. Season the chicken thighs with salt, pepper, garlic powder, and cayenne pepper (or chipotle pepper).
3. In a medium bowl, prepare the flour mixture by adding the spices to the flour and stir everything well. Pour the buttermilk in a separate bowl and set aside.
4. Begin to dredge the chicken: coat the seasoned chicken in the flour mixture on both sides, dip the chicken in the buttermilk, and then again in the flour mixture. Complete these steps on all of the chicken thighs.
5. Once the canola oil is hot, place the chicken in the frying pan (don’t overcrowd the pan) and fry on both sides until the chicken is golden and thoroughly cooked. The internal temperature should read 165°. When the chicken is done, remove it from the pan and drain the excess oil on a paper towel lined cooling rack.

To make the honey butter

1. Add the butter and honey to a small pot over medium heat. Let the butter melt and bring the mixture to a boil and then reduce the heat and let simmer for 3-4 minutes.
2. Using a pastry brush or spoon, coat the chicken in the honey butter. Serve the chicken on a toasted bun with your favorite toppings and enjoy!