1 fryer chicken
3/4 to 1 c. buttermilk

COATING:

1 1/2 to 2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground sage
1/8 tsp. baking powder
1/2 tsp. pepper
1 tbsp. paprika
1/4 tsp. ground thyme
1/2 tsp. onion 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 to 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 to 35 minutes until chicken is tender. Remove to paper towel-lined platter. 4 servings.