Soak the chicken pieces in 1 cup of buttermilk for at least 1 hour or overnight in the refrigerator.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, paprika, garlic powder, onion powder, dried thyme, black pepper, salt, and cayenne pepper until evenly combined.

Heat oil in a frying pan or deep fryer to 350°F (175°C), using a cooking thermometer to maintain temperature.

Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere.

Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding and maintain the 350°F (175°C) temperature.

Fry each piece for about 15 minutes, turning once, until the crust is golden brown and the internal temperature reaches 165°F (74°C).

Transfer the fried chicken to a cooling rack and let rest for 5 minutes to drain excess oil and retain crispiness.

Serve the chicken hot with your favorite sides, such as coleslaw, mashed potatoes, or biscuits.