In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken thighs and refrigerate for at least 2 hours, or overnight.

Preheat your oven to 425°F (220°C) and prepare a lined baking sheet with a wire rack.

In a separate bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper.

Remove the chicken thighs from the buttermilk and dredge each piece in the flour mixture, ensuring even coating.

Arrange the coated chicken thighs skin-side up on the wire rack with space between each piece.

Lightly spray or drizzle olive oil over the chicken thighs.

Transfer the baking sheet to the oven and bake for 35–40 minutes until the skin is golden brown and internal temperature is 165°F (74°C).

Let the chicken rest for about 5 minutes before serving.