Place chicken in a deep bowl with lid, added buttermilk, bay leaves and garlic, making sure chicken is completely covered by buttermilk. Seal with lid and leave in fridge for at least 8 hours.
Remove chicken, pat almost dry with paper towel and set aside.
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add potato flakes, seasoned salt, pepper, onion flakes, cayenne pepper and thyme to bag and mix well.
Beat egg in a shallow dish or bowl. In another bowl place flour; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in flour, egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.