Picnic Fried Chicken

• 1 broiler/fryer chicken (3 pounds), cut up
• 3/4 to 1 cup buttermilk
• 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 frying

1. Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.
2. Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).
3. In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350u0b0. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.

chicken, buttermilk, flour, salt, pepper, garlic, onion powder, paprika, ground sage, ground thyme, baking powder

Taken from www.tasteofhome.com/recipes/picnic-fried-chicken/ (may not work)