Start by placing your chicken pieces in a large mixing bowl and pouring in the buttermilk. Make sure all pieces are well coated, then cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for even better flavor and tenderness.

While the chicken marinates, combine the all-purpose flour with paprika, cayenne pepper, garlic powder, onion powder, black pepper, salt, and dried thyme in another bowl. Whisk until evenly mixed.

In a deep skillet or Dutch oven, pour in enough vegetable oil to fill the pan about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). To check readiness, drop a small pinch of the flour mixture into the oil; if it sizzles immediately, you're ready to go.

Once the chicken has marinated, remove each piece from the buttermilk, letting any excess drip off. Coat each piece in the flour mixture, pressing firmly to help the coating stick, and shake off excess flour.

Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 15-20 minutes, turning occasionally until golden brown and crispy. Check that internal temperature reaches 165°F (75°C) with a meat thermometer.

Once the chicken is golden, remove it from the oil using tongs and set it on a wire rack or paper towels to drain the excess oil.

Continue frying the remaining chicken, adjusting oil temperature as necessary between batches. Let it rest for a few minutes before serving.