If time allows, brine the chicken for juiciness. In a bowl or container, dissolve 2 tbsp kosher salt and 1 tbsp sugar in 4 cups cold water. Add 1 tsp whole peppercorns and 1 bay leaf. Submerge the chicken thighs, cover and refrigerate for 1 to 4 hours. After brining, rinse the thighs under cold water and pat dry thoroughly with paper towels.

If not brining, pat the chicken thighs dry with paper towels. Season both sides of each thigh with 2 tsp kosher salt (total for whole batch) and 1 tsp freshly ground black pepper, plus 1 tsp garlic powder and 1 tsp onion powder. Let sit at room temperature for 20–30 minutes while you prepare the coating and oil (this helps even cooking).

Coating & wet dip

Set up a dredging station: in a shallow bowl whisk together 1 cup buttermilk, 1 large egg, and 1 tsp hot sauce until smooth.

In a second large bowl or rimmed baking sheet, combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp smoked paprika (if using), 1/2 tsp cayenne, 1 tsp dried thyme, 1 tsp dried oregano, 1.5 tsp kosher salt, and 3/4 tsp black pepper. Whisk to evenly distribute spices.

Working one piece at a time, dip each seasoned thigh into the wet mixture, allowing excess to drip, then press thoroughly into the flour mixture so the surface is well coated. For an extra-crispy double crust, return the coated piece to the wet mixture briefly and then back into the flour again, pressing firmly to create a thick crust. Place coated pieces on a wire rack set over a baking sheet and rest 10–15 minutes; this helps the coating adhere and dries the exterior slightly.

Frying

Pour about 6 cups neutral oil into a large, heavy-bottomed pot or Dutch oven so it reaches 2–3 inches up the side. Attach a thermometer and heat the oil over medium heat to 325°F (163°C) for the initial fry. If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily but not brown immediately.

Fry in batches of 2–3 thighs (don’t overcrowd) for 8–10 minutes until the crust is set and lightly golden. Maintain oil temperature around 325°F; adjust heat as needed. Use a slotted spoon or spider to transfer pieces to a wire rack set over a baking sheet to drain briefly.

Increase the oil temperature to 350–360°F (177–182°C). Return the chicken to the hot oil in batches and fry for an additional 3–5 minutes, or until deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Total fry time will be roughly 11–15 minutes depending on size.

Transfer fried chicken to the wire rack. Sprinkle lightly with 1/2 tsp finishing or flaky sea salt while still hot and garnish with chopped parsley.

Serving

Let the chicken rest 5 minutes to allow juices to redistribute and the crust to set. Serve hot with desired sides (coleslaw, mashed potatoes, biscuits, or a dipping sauce).