Buttermilk and herb fried chicken

Another entry that I started back in February.  This was quite tasty, a very good fried chicken recipe indeed.  I cannot recall now how exactly it compares to the other recipes I've tried for fried chicken, so I'll have to make it again and report back!

Link to original recipe:
http://www.williams-sonoma.com/recipe/buttermilk-and-herb-fried-chicken.html

Ingredients:

1 qt. buttermilk
1/3 c. plus 1/2 tsp. salt, divided
1 T. red hot-pepper sauce (I used Tabasco)
1 tsp. dried marjoram
1 tsp. dried rubbed sage
1 tsp. dried thyme
1 tsp. dried rosemary, crumbled
around 3 lbs. chicken drumsticks (or other bone-in pieces)
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. freshly ground pepper
canola oil for frying

Instructions:

1. In a large, nonreactive bowl, whisk together the buttermilk, 1/3 c. salt, hot sauce, marjoram, thyme, and rosemary.

2. Add the chicken drumsticks to the buttermilk mixture, submerging them completely.  Cover and refrigerate for at least 6 hours, up to 8 hours.

3. Heat oven to 400°F.  Line a rimmed baking sheet with parchment paper.

4. In a shallow bowl (or pie dish), whisk together flour, baking powder, remaining 1/2 tsp. salt, and pepper.  Remove chicken from the buttermilk mixture and dip each piece in flour mixture to coat.

5. In a large, heavy fry pan (preferably cast iron--which I used) over medium-high heat, add oil to a depth of 1/2 inch and heat until very hot but not smoking.  Add chicken pieces, being sure not to crowd, and fry until golden brown, about 5 minutes.  Transfer pieces to prepared rimmed baking sheet and bake for 10 minutes, or until instant-read thermometer registers 160°F when inserted in thickest part of the chicken piece.

6. Drain chicken pieces on a paper towel, then serve and enjoy!