Ingredients
1 broiler/fryer chicken (3 pounds), cut up3/4 to 1 cup buttermilkCOATING:1-1/2 to 2 cups all-purpose flour1-1/2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon onion powder1 tablespoon paprika1/4 teaspoon ground sage1/4 teaspoon ground thyme1/8 teaspoon baking powderOil for frying
Preparation
Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover and refrigerate at least 1 hour or overnight.
Combine coating ingredients in a shallow dish or large resealable plastic bag. Add chicken pieces, 1 at a time, and turn to coat. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (this will help coating cling during frying).
In a Dutch oven or deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken in batches, uncovered, turning occasionally, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side. Drain on paper towels.
