1 (3 lb.) fryer or equivalent pieces
3/4 to 1 c. buttermilk
1 1/2 c. 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. sage
1/4 tsp. thyme
1/8 tsp. baking powder
Oil to fry in

Wash and pat chicken pieces with paper towel; place in large flat dish. Pour buttermilk over chicken; cover and let soak 1 hour or overnight in refrigerator.

Combine remaining ingredients for coating in small paper bag; shake chicken one piece at a time. Lay coated chicken out to dry for 15 minutes. Put 1/2 inch oil in electric skillet at 350 degrees. Turn down to 325 degrees after 10 minutes and continue cooking 30 minutes more.