Crispy Herb-Infused Fried Chicken

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

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

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

4.In 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 into it; if it sizzles, it's ready.

5.Carefully add the chicken thighs 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 is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

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