In a large bowl, whisk together the buttermilk, hot sauce, fresh thyme, 1 teaspoon salt, and 1 teaspoon black pepper.

Slice the potatoes into 1/4-inch to 1/2-inch thick rounds and place into the seasoned buttermilk. Give them a toss to coat evenly in the buttermilk. Cover with plastic wrap and chill for at least 30 minutes or up to 2 hours! You don't want anything longer than that or else they'll begin to turn brown.

In a separate bowl, combine the flour, remaining salt, remaining pepper, and the rest of the spices until evenly incorporated. Add in about 3 tablespoons of the buttermilk from the potatoes and toss until coarse crumbs are formed.

Working with a few potato slices at a time, carefully remove from the buttermilk (allowing excess to drip off) and place into the seasoned flour. Toss around until evenly coated, and then place on a baking sheet. Continue coating the remaining potatoes until they're all done. Allow to air dry for about 10 minutes to ensure the coating sticks to the potatoes.

Meanwhile, fill a large, heavy-bottom pan, about halfway with oil. Set a candy thermometer in and heat over medium-high until the temperature reaches 365 degrees F. Once hot, carefully drop in a few potatoes at a time and fry until golden brown and crispy on both sides, about 3 to 4 minutes. Remove from a slotted spoon onto a wire rack set over a baking sheet. Keep warm in a preheated 200 degree F oven while you continue frying the rest. As soon as the potatoes come out of the oil, season lightly with salt.

Serve the potatoes with ranch, ketchup and hot sauce on the side and a sprinkling of fresh thyme. Enjoy!