Rinse the chicken pieces under cold water and pat them dry with paper towels.

In a large bowl, pour the buttermilk over the chicken pieces. Ensure they are fully coated. Let them marinate in the refrigerator for at least 30 minutes.

In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, and baking powder.

Remove the chicken from the buttermilk, shaking off any excess. Dredge each piece in the flour mixture until fully coated, pressing the mixture into the chicken to ensure a thick crust.

In a large deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add a few pieces of chicken to the hot oil, frying in batches to avoid overcrowding. Cook for about 12–15 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Remove the chicken from the oil and place it on paper towels to drain excess oil.

Serve hot and enjoy!