Country Fried Chicken

1 fryer chicken (3 pounds) or equivalent pieces
3/4 to 1 cup buttermilk

Coating
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon paprika
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder
Oil for deep-fat 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 in. in electric skillet and heat to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd.

Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Makes 4 servings.