Preheat the oven to 450 degrees. Rinse and pat dry your chicken thighs. Season the meat with salt, garlic powder, black pepper, and cayenne pepper.
Beat together the eggs, milk, and hot sauce in a mixing bowl. In a separate bowl mix flour with 2 teaspoons of salt, 1 teaspoon each paprika, mustard powder, garlic powder, onion powder, and ½ tsp black pepper.
Dip the thighs into the egg dip followed by the flour. Place the battered thighs on a sheet pan and coat with the canola oil on all sides. Baked skin side up for 25-30 minutes or until a thermometer reads 165 degrees.