In a large bowl mix 2 cups of buttermilk and 1 ½ tablespoon of salt. Add the chicken thighs and cover with plastic wrap and refrigerate for at least 1 hour to overnight.
Remove chicken from the buttermilk and pat them dry with a paper towel. Cut the chicken into 1-inch pieces and set aside.
In a shallow bowl add the flour, baking powder, black pepper, thyme, and 3 tablespoons buttermilk. Using your hands, rub your fingers in the flour until the mixture looks like coarse wet sand.
Working with a few pieces at a time, dredge the chicken into the flour mixture while lightly pressing to make sure the flour sticks. Place them on a baking sheet lined with parchment paper.
Use a deep pot or dutch oven filled with 2 inches of oil (about 4 cups). Preheat the oil to 350 degrees. When the oil is ready, fry in batches and cook for 3-4 minutes or until golden brown. Transfer to a baking sheet lined with a paper towel to drain. Continue with the remaining chicken pieces.
Dip into the hot honey sauce and enjoy.