Combine the buttermilk with the hot sauce and mix well.
Place the chicken thighs in the buttermilk and let sit in the fridge for at least two hours, preferably overnight.
Combine the flour with the garlic and onion powder, cayenne, oregano, paprika and a big pinch of both salt and pepper.
Stir to combine.
Remove the chicken from the buttermilk shaking off excess and toss in the flour making sure to fully coat the chicken.
Place the chicken on a cooling rack set above a sheet pan and let sit for twenty minutes.
Repeat the process with all the chicken pieces.
While the chicken is resting heat the oil for frying to 350°F
Fry half the chicken at a time.
It will take 10-13 minutes for the chicken to be cooked through and it's best to check with an instant-read thermometer. The chicken is done when it reaches a temperature of 165°F.
Remove the chicken form the oil, drain, and place on a cooling rack set above a sheet pan.
Let the chicken sit for 3-4 minutes before eating.