In a bowl, combine the chicken pieces with the buttermilk, minced garlic, 2 teaspoons of paprika, 1 teaspoon each of garlic powder and onion powder, dried thyme, and salt and pepper to taste. Ensure the chicken is fully coated. Cover and refrigerate for at least 4 hours or preferably overnight to infuse flavors.

In a separate bowl, mix the all-purpose flour, baking powder, ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon each of paprika. Blend well to create the seasoned coating for the chicken.

Take each marinated chicken piece and dredge it thoroughly in the seasoned flour mixture, ensuring an even and generous coating. Shake off excess flour and set aside on a plate.

In a heavy-bottomed skillet or deep fryer, heat enough vegetable oil to submerge the chicken pieces. Heat the oil to around 350°F (175°C) for optimal frying temperature.

Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns golden brown and crispy.

Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil. Allow it to rest for a few minutes before serving to lock in the juices.