In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours, or overnight for best results. This step tenderizes the meat and adds flavor.

In a separate bowl, whisk together all the flour coating ingredients: flour, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, oregano, and thyme.

Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it sticks. Set aside on a tray for 10-15 minutes to allow the coating to adhere.

Pour enough oil into your deep fryer or heavy skillet to submerge the chicken halfway. Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread in—it should sizzle and turn golden within 30-40 seconds.

Carefully place the chicken pieces into the hot oil, working in batches so as not to overcrowd the pan. Fry each piece for 10-12 minutes, turning halfway through, until the outside is golden brown and the internal temperature reaches 165°F (74°C). Use tongs to remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.

Allow the fried chicken to rest for 5 minutes before serving to let the juices settle.