Cut the chicken into eighths. (Drums, wings, things, and breasts.) Finely dice the onion and mince the herbs. In an air tight container, add the buttermilk, herbs, onion and chicken. Cover, refrigerate, let soak at least 8 hours.
In a cast iron skillet, heat the oil to 350 degrees. In a bag, mix the flour and seasonings. Dredge the chicken in the flour mixture and fry in the oil.
White meat needs to cook about 4-6 minutes a side, dark meat a little longer. Chicken has finished cooking once it reaches an internal temperature of 165 degrees F. Drain the chicken well.
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