1 (3 lb.) fryer chicken or equivalent pieces
3/4 to 1 c. buttermilk

COATING:

1 1/2 to 2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. paprika
1/4 tsp. ground sage
1/4 tsp. ground thyme
1/8 tsp. baking powder
Cooking oil for frying

Wash and pat dry chicken pieces with paper towel; place in large, flat dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in refrigerator. Combine coating ingredients in double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).

Meanwhile, pour oil to depth of 1/2 inch in electric skillet and heat to 350-360 degrees. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325 degrees. Cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Yield: 4 servings.