1. Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.

2. Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.

4. Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.

5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

6. Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.

7. Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

Cook's Note:

The oil is 350 degrees F (175 degrees C) to start, but it may drop to about 300 degrees (150 degrees C) when chicken is added. It should rise back to 305 to 310 degrees F (155 degrees C) and be held at that temperature until done, about 25 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.