First, in a large mixing bowl, combine the chicken and buttermilk. Ensure the chicken is fully coated. Then, cover the bowl and refrigerate for 1 hour up to overnight.

In a separate shallow dish, prepare the coating mixture. Combine the gluten free flour, cornmeal, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Mix until well combined.

Take the marinated chicken out of the fridge. Allow the excess buttermilk to drip off each piece before coating.

Dredge each piece of chicken in the coating mixture, pressing it onto the chicken.

Heat about ½ inch (1.3 cm) of olive oil in a large skillet or frying pan over medium high heat.

Once the oil is hot (about 350 degrees Fahrenheit), carefully place the coated chicken pieces in the pan. Do not overcrowd the pan. Fry in batches if necessary.

Fry the chicken for 4 to 6 minutes per size, depending on the size of the chicken pieces. Use tongs to turn the chicken. Cook until the coating becomes golden and the internal temperature reaches 165 degrees Fahrenheit.

Then, remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.

Finally, repeat the frying process with the remaining chicken. Serve!