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2 whole chickens, cut up
1 carton buttermilk
3 c. flour
1 tsp. each (all or any):
salt, pepper, sage, thyme,
seasoning salt, paprika,
celery salt, garlic powder,
cayenne pepper and chili

Soak chicken pieces in buttermilk with 1 teaspoon pepper
for 2 hours or overnight. Drain chicken. Mix herbs and spices
into flour. Coat chicken with flour. Let coated chicken "dry"
for 15 minutes. Fry in hot (375 degrees) oil until brown on both
sides. Place fried chicken on paper bag on cookie sheet. Bake
at 325 degrees for 30 to 40 minutes. Leftovers are great cold.

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