Step 1

Place chicken thighs in a gallon sealable bag.

Step 2

Whisk together buttermilk, sour cream, hot sauce, 1/2 tsp garlic powder,1 tsp salt, and 1 tsp pepper in a medium bowl. Pour buttermilk mixture into the bag.

Step 3

Seal and turn to evenly coat. Allow chicken to rest in the fridge for 2 hours (up to 8 hours in fine).

Step 4

Preheat oven to 425°F. Line a rimmed baking sheet with foil, add a wire rack and lightly spray rack with cooking spray. Add flour, paprika, thyme, cornstarch, 1/2 tsp, 1 tsp salt, 1 tsp pepper in a large resealable bag. Take the chicken out of the marinade bag, shake off excess marinade, and add a piece chicken to the flour bag.

Step 5

Shake, the remove, and shake off excess flour coating and place on the rack. Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.

Step 6

Bake 45-50 minutes until golden brown and the internal temperature reads 165°F in the thickest part of the meat.