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1
Put the chicken pieces into a large bowl.
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2
Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used.
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3
Cover and refrigerate at least 2 hours or overnight.
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4
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper.
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5
In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
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6
Drain the chicken and pat it dry.
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7
Dredge the pieces, a few at a time, in the flour mixture,
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8
then dip them into the buttermilk; dredge them again in the seasoned flour.
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9
Set aside and let the chicken rest while you prepare the oil.
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10
Put about 3 inches of oil into a large deep pot; it should not come up more than half way.
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11
Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers.
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12
The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
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13
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time.
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14
Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes.
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15
Total cooking time should be about 30 minutes.
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16
When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil.
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17
Sprinkle all over with more salt and a dusting of cracked black pepper.
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18
Repeat with the remaining chicken pieces.
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19
Once all the chicken is fried, scatter the fried herbs and garlic over the top.
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20
Serve hot, with big lemon wedges.
