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

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

Dip each chicken thigh into the buttermilk mixture, allowing excess to drip off, then coat with the flour mixture. Place the coated chicken on a plate and let it rest for 10 minutes.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.

Carefully add the chicken thighs to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 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.

While the chicken is frying, in a small bowl, mix together the honey, melted butter, and vanilla extract.

Once the chicken is cooked, remove it from the skillet and drain on paper towels. Drizzle the honey butter mixture over the hot chicken before serving.