Buttermilk Fried Chicken

Ingredients:

 1 (3 1/2) pound chicken, cut into 8 pieces
 1 teaspoon black pepper
 1 teaspoon salt
 1 teaspoon paprika
 1/4 teaspoon dried rosemary
 1/4 teaspoon ground thyme
 1/4 teaspoon dried oregano
 1/4 teaspoon dried sage
 1/2 teaspoon white pepper
 1/4 teaspoon cayenne pepper
 2 cups buttermilk

For the seasoned flour:

 2 cups flour
 1 teaspoon salt
 1/2 teaspoon paprika
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1/2 teaspoon white pepper
 1/2 teaspoon onion powder
 2 1/2 quarts peanut oil for frying

Directions:

1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
2. Stir in buttermilk until chicken is coated. 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 the buttermilk and dredge each piece in the 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). Add all the chicken to the pan and cook for 10 minutes.
6. Turn chicken pieces and cook for another 10-15 minutes.
7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.