Place chicken pieces on a wire rack set over a baking sheet. Season with a bit of salt and pepper on both sides. Allow to sit for a few minutes.

In a large bowl, combine the buttermilk, salt, pepper, Old Bay Seasoning, garlic powder, onion powder, paprika, thyme, hot sauce and Worcestershire sauce. Stir to evenly combine. Add in the chicken and toss to fully coat. Make sure you nestle in the chicken so that it's fully submerged into the buttermilk. Cover with plastic wrap and refrigerate for at least 1 hour (or up to overnight).

In a large bowl, combine the flour and seasonings. Mix to fully combine. Working with a couple of chicken pieces at a time, transfer them from the buttermilk to the seasoned flour. Toss the chicken and pat it around the flour to make sure each piece is evenly coated. Place on a wire rack set over a baking sheet. Continue dredging the chicken until each piece is coated. Allow to sit for about 10 minutes.

Heat a large heavy duty pot, filled ¾ of the way up with vegetable oil, to 320°F. Check the temperature with a deep fry or candy thermometer. Once the oil is hot, drop in a few pieces of chicken at a time and cook for about 10 to 12 minutes or until the inside of the chicken registers to 165°F with a thermometer. Transfer the chicken to a clean wire rack set over a baking sheet. Do not place it directly on a place or paper towels or anything, because it will cause the chicken to steam and get soggy.

Keep an eye on the temperature of the oil as it may drop each time you add a new batch of chicken to fry. Raise and lower the heat accordingly to keep it at a steady 320°F.

Continue frying until all the chicken is done. Rewarm in the oven for a few minutes to heat through again. Serve warm or at room temperature. Enjoy!