Place chicken pieces in a shallow pan; combine buttermilk and eggs, and pour over chicken. Cover and refrigerate several hours.
Combine flour, salt, pepper, garlic powder, chili powder, thyme, and paprika in a medium mixing bowl; stir well. Drain chicken, and dredge each piece in flour mixture.
Heat 1 inch of oil in a large skillet to 375°. Add chicken in several batches, and fry 3 minutes or until golden brown, turning frequently. Add additional oil, if necessary. Drain well on paper towels.