In a large bowl add 2 cups of the buttermilk and the hot sauce and salt. Mix well.

Add the chicken thighs to this bowl, cover with cling wrap and allow to sit at room temperature to marinate for one hour.

Add enough peanut oil to a large frying skillet to fry the chicken and it cover ½ way up the chicken. Turn on the heat to medium and bring to about 360°F.

To a medium mixing bowl add the flour, cayenne, garlic powder, onion powder, thyme and salt and pepper to taste. Mix well with a whisk.

In another medium bowl add the 1 cup of buttermilk, the regular milk and the two eggs. Beat until smooth.

Take one marinated chicken thigh and place into the flour mixture first. Coat completely then pass through the milk mixture and back to the flour to coat again.

Repeat this with all the chicken thighs. They are now ready to fry.

Fry on one side for about 3 minutes, flip over and fry the other side. 6 minutes should be enough to cook the chicken thighs but to be on the safe side use a meat thermometer to check the internal temperature has reached a safe 165°F.

Remove from the oil and allow to dry on a wire rack or on paper towels.

Serve how you like, with biscuits and another side dish or as a fried chicken sandwich like I did here.