Start by rinsing and patting dry the chicken thighs. Remove any excess fat and skin. Season the chicken thighs with salt and black pepper on both sides.

In a large bowl, combine the buttermilk with half of the paprika, salt, oregano, basil, garlic powder, onion powder, cayenne pepper, and black pepper. Whisk well to combine. Add the chicken thighs to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

In a separate bowl, mix together the flour, remaining paprika, salt, oregano, basil, garlic powder, onion powder, cayenne pepper, and black pepper. Mix well to combine.

Remove the chicken thighs from the buttermilk marinade, shaking off any excess liquid. Dredge each chicken thigh in the flour mixture, making sure to coat it thoroughly. Press the flour mixture onto the chicken thighs to ensure it sticks.

In a large skillet or Dutch oven, heat enough vegetable oil to come halfway up the sides of the pan over medium-high heat. Once the oil is hot (around 350-375°F), carefully place the chicken thighs in the pan. Fry the chicken for about 10-12 minutes, flipping once, until it's golden brown and cooked through (the internal temperature should be 165°F). Use tongs to remove the chicken from the oil and transfer to a paper towel-lined plate to drain.