In a large bowl, combine the buttermilk with the chopped rosemary and thyme.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
In another bowl, mix the flour with paprika, garlic powder, cayenne pepper, salt, black pepper, and dried oregano.
Remove the chicken from the buttermilk, allowing any excess to drip off.
Dredge each piece of chicken in the seasoned flour until well coated.
Heat vegetable oil in a large skillet to 350°F.
Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan.
Fry the chicken for about 8-10 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F.
Remove the chicken from the oil and drain on a wire rack.
Serve hot and enjoy your crispy, herb-infused delight.

Variations & Tips

For a milder flavor, reduce the amount of cayenne pepper or omit it entirely. You can also experiment with different herbs like sage or basil for a unique twist. If you have picky eaters, consider using boneless chicken tenders for easier eating. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.