For the Dredge:
In a large bowl, mix together the flour, paprika, garlic powder, onion powder, dried thyme, dried basil, dried oregano, salt, and black pepper. This is your seasoned flour mixture.
For the Chicken:
1-Place the chicken pieces in a large bowl and pour the buttermilk over them. Ensure the chicken is fully coated. Cover and refrigerate for at least 4 hours or overnight if possible. This helps tenderize and flavor the chicken.
2- When ready to fry, heat about 2-3 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
3-While the oil is heating, remove the chicken from the buttermilk and allow any excess to drip off.
4- Coat each piece of chicken thoroughly in the seasoned flour mixture, pressing it onto the chicken to create a good coating.
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