Buttermilk Fried Chicken - WS

I know it seems like I've already tried every recipe for fried chicken, but apparently I haven't, because here I am with another one!  And it's very tasty, too--really like it a lot, gonna go 9.5/10, as it's not the very best, but quite close.  It also scores points for ease of preparation and a shorter brine time than most recipes call for.  (Note to self: I used garlic salt instead of granulated garlic and it came out a bit on the salty side. Will make sure to have granulated garlic next time!)

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

Ingredients:

4 c. (1 qt.) buttermilk
1/3 c. fine sea salt
2 tsp. dried oregano
2 tsp, dried thyme
2 tsp. dried rosemary
2 tsp. dried sage
1 tsp. granulated garlic
1/2 tsp. cayenne pepper
around 3 lbs. chicken pieces (bone-in/skin-on; I used all drumsticks)
canola oil (for deep frying)
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. coarse ground pepper

Directions:

1. In a large bowl, whisk together the buttermilk and sea salt.

2. Grind oregano, thyme, rosemary, and sage together in a spice grinder (or use mortar and pestle) until finely ground and combined.

3. Whisk spice mixture into buttermilk, followed by the granulated garlic and cayenne pepper.

4. Add the chicken pieces to mixture, making sure all are fully submerged (get different bowl if not).  Cover and refrigerate for at least 4 hours, or up to 6.

5. In a Fry Daddy (or similar frying device, or can be done in heavy skillet on stovetop), heat canola oil (I use a depth of 3" in the Fry Daddy) to 350°F.

6. Meanwhile, whisk together the flour, baking powder, and pepper in a medium bowl.

7. Once the oil has reached temperature, remove a piece of chicken from the buttermilk and let excess drip off.  Dredge in the flour mixture until completely coated, then place gently in fryer.  Repeat with each additional piece, but do not crowd fryer (I do 3 drumsticks at a time).

8. Fry for 10 minutes, or until pieces are starting to float and internal temperature is at least 165°F.

9. Drain and let rest for a few minutes prior to serving.  Enjoy!