With the sharp edge of a knife, scrape excess fat off of the chicken skins and cut them into bite-sized pieces; set aside.
Whisk together the flour, salt, garlic powder, onion powder, paprika, and cayenne pepper in a medium bowl. Whisk together the buttermilk and hot sauce in a separate medium bowl. Dredge the chicken skins in flour, shaking off any excess. Transfer to the bowl with buttermilk mixture and coat. Lift from bowl, allowing excess to drip off, transfer back into the flour mixture, and coat thoroughly. Make sure the skins are not crumpled together.
Heat the oil in a deep fryer or a large heavy pot with a deep-fry thermometer until the thermometer registers 350°F. Working in 2 batches, fry the chicken skins until golden brown and crisp, about 3 minutes. Transfer to a paper-towel-lined plate or bowl to drain excess oil.
To serve, drizzle with honey and hot sauce and sprinkle with thyme leaves.
NOTE: Save your chicken skins from other recipes and use them here.