Whisk the first 6 ingredients together in a shallow bowl (milk, hot sauce, minced garlic, thyme, salt, & pepper).
Pat the chicken completely dry and season on both sides with salt and pepper to taste. Add the chicken to the milk and marinate (optional) for 30 minutes, up to 4 hours in the refrigerator.
In another shallow bowl, whisk together the flour, cornmeal, paprika, and cayenne.
Dredge the chicken into the flour and cover completely.
Heat a large skillet on medium-high and add ½ tablespoon vegetable oil. Add the chicken when the oil is hot and cook 3-5 minutes per side. chicken should be golden brown. Remove chicken and let it rest on a towel lined plate. Repeat for following batches.