Grilling

Chicken at Five

Herbs-and-Spices Fried Chicken

In a large resealable plastic bag combine chicken with buttermilk, massaging to coat. Refrigerate for 30 minutes while you make the spice mixture and coat the chicken. In a small bowl combine oregano, chili powder, sage, basil, marjoram, black pepper, salt, paprika, onion salt, and garlic powder. Set aside. Place flour in a large resealable plastic bag. Pour the spice mixture into the bag and shake to blend. Remove chicken pieces from buttermilk a few at a time and place in bag. Shake to co  ...