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

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.

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

Combine 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 or until juices run clear and chicken is tender. Remove to paper towel lined platter. Yield: 4 servings.