Ingredients

Chicken, 1 (3 lbs., fryer, cut into 10 pieces of breast, drumstick, thigh and wing pieces)
Buttermilk, 2 cups
Flour, 2 cups
Canola oil, 2 cups
Onion, 1 (large, chopped)
Cayenne pepper, 1 ½ tsp.
Parsley, 1 tsp. (dry)
Tarragon, 1 tsp. (dry)
Thyme, 1 tsp. (dry)
The Symphony Spice, 1 tsp.
Hungarian paprika, ½ tsp. Salt and pepper, to taste

Procedure

In a gallon storage bag, place the chicken pieces followed by the onion, cayenne pepper, dried herbs and paprika and then pour the buttermilk on this motley. Allow the chicken get doused for a minimum of 10 hours and then pour it onto a cullender. See to it that some of the herbs remain with the chicken. Now, for the buttermilk fried chicken batter, take the flour and blend in The Symphony Spice, salt and pepper. You may add a dash of chili powder to the flour if you like your fried chicken hot and spicy! Place the marinated chicken pieces in the flour and coat each piece very well. If you want, you can place this seasoned flour in a zip lock bag, throw in the chicken pieces and then toss vigorously, to cake each piece equally. Now, in a cast iron frying pan heat the oil. Once you feel that the oil has become sufficiently hot, throw in a pinch of flour in the oil. If it sizzles, your oil is ready. Place the chicken pieces into the hot but not smoking oil with the help of forceps. Both sides of the chicken must be fried for 15 minutes each and then cook them for another 10 minutes, turning sides frequently. After that, place the pieces on some tissues, to drain out the excess oil and serve with sauce!