Crispy Herb-Infused Fried Chicken

1In a large bowl, combine the buttermilk (2 cups) and hot sauce (1 tablespoon). Add the chicken thighs (4), ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight to marinate.

2In another bowl, mix together the flour (2 cups), garlic powder (1 teaspoon), onion powder (1 teaspoon), paprika (1 teaspoon), thyme (1 teaspoon), oregano (1 teaspoon), rosemary (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon) until well combined.

3Remove the chicken (4) from the buttermilk (2 cups) marinade, allowing excess to drip off. Dredge each piece in the seasoned flour (2 cups) mixture, pressing firmly to ensure a good coating. Shake off any excess flour and set aside on a wire rack.

4In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour (2 cups) into it; if it sizzles, it's ready.

5Carefully add the chicken thighs (4) to the hot oil, skin side down. Do not overcrowd the pan; fry in batches if necessary. Cook for about 7-8 minutes on each side, or until the chicken (4) is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

6Once cooked, transfer the chicken (4) to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.