Clean the chicken, add it to a bowl add 1 tablespoon paprika and cayenne, thyme, salt, pepper, and buttermilk. Leave overnight if you can do it overnight (in a refrigerator) or a minimum of one hour.
Bring it out and bring it to room temperature. Drain and set aside.
In another bowl combine all the remaining ingredients except the flour. Sprinkle half of the seasonings over the chicken, make sure you rub under the skin and outside.
Heat oil in a skillet or fryer to 320-325 degrees F.
Combine the flour with the rest of the seasonings, coat the chicken and set aside for 10-15 minutes then coat the chicken again.
Gently add the chicken to the hot oil make sure the oil is not hot than 325 degrees F if not the chicken will burn or the inside won't cook. After about 3-5 minutes flip the chicken then cover after a few minutes remove the cover and flip again. Flip as you fry and as many as possible. Cover off and on while you flip and fry until the chicken is golden brown. You can use a fork to poke the chicken to see the juice if it runs clear or uses a thermometer until it reads 165-degrees f.
Serve it with biscuits or whatever side you like.