Buttermilk chicken

INGREDIENTS

12 chicken drumsticks and thighs 
1 tsp black pepper
1 tsp salt 
1 tsp paprika 
¼ tsp rosemary 
¼ tsp thyme 
¼ tsp oregano 
¼ tsp sage 
¼ tsp chili pepper 
½ pt buttermilk 
For the seasoned flour: 
4 oz flour 
1 tsp salt 
½ tsp paprika 
½ tsp cayenne pepper 
½ tsp garlic powder
½ tsp onion powder
Oil for deep frying

METHOD

Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, and cayenne in a large bowl to coat.
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat the oil in a chip pan or a deep pan.
When the oil is hot enough, add all the chicken and cook for 20 minutes.
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. 
Rest the cooked chicken for 10 minutes before serving.