3 lbs. chicken, rabbit or pheasant, cut in pieces
1 c. buttermilk
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. ground sage
1/8 tsp. baking powder
Cooking oil for frying
1 1/2 to 2 c. flour
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tbsp. paprika
1/4 tsp. ground thyme

Wash and pat dry all meat pieces. Place in large flat dish. Pour buttermilk evenly over meat. Cover and allow to soak at least one hour or overnight in the refrigerator. Combine coating ingredients well in plastic bag. Shake pieces one at a time, coating well. Set aside for 15 minutes to dry as the coating will cling better when frying. Heat oil 1/2 inch deep in fryer or electric skillet to 350 to 360 degrees. Fry meat several pieces at a time for about 3 minutes each side until browned. Reduce heat to 325 degrees and cook until tender and done. Turn pieces occasionally or place in preheated 325 degree oven in flat roasting pan for about 25 to 35 minutes.