Season chicken thighs with all the marinade seasonings and toss with the buttermilk.
Cover and refrigerater for at least 1 hour or overnight.
In a medium bowl combine all of the breading ingredients.
Heat about 1 inch of cooking fat in a deep skillet or dutch oven (alternatively, use a deep fryer) to 285-300 degrees
One at a time, shake off excess buttermilk mixture and coat the chicken thighs in the breading mixture.
Cook breaded chicken thighs for 4-8 minutes per side in the hot oil. Cook time depends on the thickness of the chicken so always check for doneness.
Remove from the pan to a paper towel lined plate or wire rack. Allow to cool slightly before enjoying!