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PdfCombine 4 cups buttermilk and 2 cups of water in food safe bucket or container. Add kosher salt, agave, garlic powder, black peppercorns and the poultry bouquet. Stir to combine.
Add chicken thighs to the buttermilk solution and allow to marinate overnight.
Prior to frying the chicken, rinse each piece of chicken and allow to sit out at room temperature on a wire rack.
Preheat oil in fryer to 340 degrees Fahrenheit.
Set out two deep trays for a breading station. In one tray add remaining 4 cups Butter milk.
In the second tray add Flour, cornstarch, baking powder, garlic powder, ground ginger, dried thyme, dried oregano, powdered sage, paprika, black pepper, and salt.
Dredge each chicken thigh into buttermilk, then the flour mixture, then back into the buttermilk, and then back into the flour mixture.
Fry each chicken thigh until golden brown, about 10 minutes. If target internal temp of 165 is not reached, place each piece on a cookie sheet with a wire rack and place into oven at 170 degrees Fahrenheit, until IT of 165, it will not overcook in the oven if it is set to 170.