SEASONED FLOUR MIX

In a large ziplock bag add:
3 cups sifted flour
2 teaspoon paprika
1 teaspoon cayenne
2 teaspoon chili Powder
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
2 teaspoon salt
1 teaspoon ground black pepper

TO BREAD THE CHICKEN:
Start with buttermilk soaked chicken pieces. Shake off excess buttermilk. Place two three pieces at a time in baggie and shake to coat; set asid on a drying wrack or tray lined with wax paper.

For extra crispy, dip the already breaded chicken into buttermilk a second time then place back into baggie and shake again to coat.

Deep fry or skillet fry in Crisco solid shortening for the best results.