In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage. Stir well to combine, creating the seasoned flour mixture.

Dip each chicken piece into the buttermilk, allowing the excess to drain off. This helps to create a moist and flavorful coating for the chicken.

Dredge the chicken pieces in the seasoned flour mixture, pressing the flour onto the chicken to adhere. Make sure to coat all sides of the chicken evenly with the seasoned flour mixture.

Heat about 1/2 inch of vegetable oil in a deep skillet or Dutch oven over medium-high heat to about 350°F (180°C). Use a thermometer to monitor the oil temperature for best results.

Carefully place the chicken pieces into the hot oil, skin side down, and fry for about 5-7 minutes per side, until golden brown and cooked through. Adjust the cooking time as needed depending on the size and thickness of the chicken pieces. Cook in batches if necessary, but avoid overcrowding the pan.

Use tongs or a slotted spoon to carefully remove the fried chicken from the oil and place on a paper towel-lined plate to drain off excess oil.