Step 1: Marinate the Chicken
Prepare Buttermilk Mixture: In a large bowl, combine the buttermilk and hot sauce (if using).
Marinate Chicken: Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: Prepare the Coating
Mix Dry Ingredients: In a large shallow dish or bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), thyme, and oregano.
Step 3: Heat the Oil
Heat Oil: In a large cast-iron skillet or deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
Step 4: Coat the Chicken
Dredge Chicken: Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing the coating onto the chicken to ensure it sticks. Shake off any excess flour.
Rest: Place the coated chicken pieces on a wire rack and let them rest for about 10-15 minutes. This helps the coating adhere better.
Step 5: Fry the Chicken
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