Season and Marinate Chicken:

In a large bowl, combine the chicken pieces with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried mustard, ½ tsp paprika, and ½ tsp dried sage. Toss until evenly seasoned. Then pour in 2 cups buttermilk and stir to coat thoroughly.

Refrigerate for Tenderizing:

Cover the bowl and refrigerate for at least 1 hour (or overnight) to marinate; extended marination results in more tender chicken.

Prepare Flour Coating:

In a shallow dish, whisk together 2 cups all-purpose flour (260 g), 1 tbsp baking powder, 1½ tsp salt, 1½ tsp garlic powder, 1½ tsp paprika, 1½ tsp dried basil, 1½ tsp dried thyme, 1½ tsp onion powder, and 1 tsp cayenne pepper until uniform.

Heat Oil to 340°F:

In a deep frying pan, heat vegetable oil to 340°F (170°C) to a depth of 1-2 inches. Keep the oil at this temperature to achieve a crispy golden crust without burning while cooking the chicken through.

Coat Chicken in Flour:

Take each chicken piece from the marinade, let excess drip off, then drop into the flour mixture. Toss to coat completely on all sides.

Fry Chicken Until Golden:

Fry the chicken in batches of 4-5 pieces, ensuring not to overcrowd the pan. Turn pieces as needed and fry until golden brown, roughly 15 minutes per batch. The internal temperature must reach 170°F (75°C). Use a candy thermometer to track oil temperature, adjusting the heat to stay near 340°F (170°C) after adding cold chicken.

Drain on Wire Rack:

Transfer fried chicken to a wire rack to drain; this preserves crispiness.