Start by placing the chicken pieces in a large bowl. Pour in the buttermilk and ensure they are well-coated; this helps tenderize the meat and adds moisture.

In another bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, and cayenne pepper.

In a frying pan or deep fryer, heat about 2 inches of oil to 350°F (175°C).

Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure the coating adheres.

Carefully place the coated chicken into the hot oil. Fry in batches for 12-15 minutes, turning occasionally until golden brown and cooked through.

Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

Once cooked, remove the chicken and place it on a plate lined with paper towels to absorb excess oil.

Let the chicken rest for a few minutes before serving.