Marinate the Chicken:

• In a large bowl, mix the buttermilk, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, and hot sauce (if using).
• Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 2 hours or overnight for the best flavor.

Prepare the Coating:

• In a shallow dish or large bowl, combine the flour, paprika, salt, garlic powder, onion powder, dried thyme, dried basil, black pepper, mustard powder, cayenne pepper, and baking powder. Mix well to ensure the seasonings are evenly distributed.

Coat the Chicken:

• Remove the marinated chicken from the fridge.
• Dredge each piece in the seasoned flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
• Place the coated chicken on a clean plate and let it rest for 5-10 minutes to allow the coating to set.

Fry the Chicken:

• Heat the vegetable oil or canola oil in a large deep skillet or Dutch oven over medium-high heat. The oil should be about 350°F (175°C).
• Carefully add the chicken pieces to the hot oil. Fry in batches if necessary, making sure not to overcrowd the pan.
• Fry the chicken for 10-15 minutes per side, depending on the size of the pieces, until the outside is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Use a thermometer to check the internal temperature to avoid burning the coating.

Drain and Serve:

• Once the chicken is cooked, remove it from the oil and drain it on a paper towel-lined plate or a wire rack.
• Serve your crispy homemade fried chicken hot with your favorite sides, like mashed potatoes, coleslaw, or biscuits.