Step 1

In a wide bowl that will hold the chicken in one layer, mix the buttermilk and hot sauce, then add the chicken pieces, turning to coat. Let stand at room temperature for 30 minutes, or refrigerate up to 12 hours.

Step 2

Mix the flour and bread crumbs with the paprika, thyme and salt in a large plastic bag and shake to mix well.

Step 3

Combine the eggs and chili sauce in a shallow bowl.

Step 4

Remove the chicken from the buttermilk marinade and place on a wire rack over a rimmed cookie sheet and allow excess buttermilk to drip off for a few minutes while you prepare the oil for frying.

Step 5

Using a wide deep skillet or a wok, pour in enough oil to measure 3 inches deep.

Step 6

Place over medium-high heat and bring to 350 degrees F. use a thermometer to check the temperature.

Step 7

While the oil is heating, drop chicken, a few pieces at a time, into the bag with the dry ingredients and shake to coat. Dip them into the egg mixture one at a time, then back into the dry ingredients again. Shake off excess coating and lay back on the cooling rack.

Step 8

When the oil is at 350 degrees F, use tongs to lower a few pieces at a time into the hot oil; do not crowd the pan.

Step 9

Cook for about 15 minutes, turning once and keeping an eye on the oil temperature, adjusting the heat to be sure the oil remains at 350 degrees F.

Step 10

When chicken pieces are nicely browned, remove from the oil with tongs and set on a clean cooling rack / baking sheet so that air circulates around them.

Step 11

Place into a 300 degree F oven while you repeat the procedure until all of the chicken is cooked; the chicken will continue to cook if any pieces are not quite cooked through in the frying process.