Cut the chicken into eighths. 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. Drain the chicken well. Any combination of fresh herbs will do, however, I've discovered to stay away from sage, there already is a bit in the Ozark blend.