In an extra large bowl (glass, ceramic, stainless steal), pour buttermilk, salt and hot-pepper sauce and whisk until salt dissolves.  Add the chicken to the bowl, submerging it completely in the liquid.  Cover the bowl and refrigerate for 6-12 hours.  Remove from refrigerator one hour before time to cook and leave on countertop.  In a shallow dish, combine flour, baking powder, black pepper, cayenne pepper, and dried herbs.  Shake off the excess liquid from each piece of chicken before placing in the seasoned flour.  Coat each piece of chicken and transfer to baking sheet.  In a deep, large frying pan, fill with oil 1 inch in depth.  Preheat oven to 350 degrees.  Heat oil in fry pan over high until a thermometer reads 350 degrees.  Using tongs, add the thighs and drumsticks to the hot oil.  Adjust the heat as needed throughout the cooking process to maintain the 350 degree temperature.  Fry the chicken about 4 minutes on each side until golden brown.  Transfer the pieces to a rimmed baking sheet and set in oven for 10 minutes.  Fry the remaining breasts in the same fashion.  Add the breasts to the baking sheet with the other pieces and bake for another 10 minutes.  Remove chicken from oven and serve with your favorite side dish(es).  Serve with a chilled bottle of French rosé.

Recipe adapted from Williams-Sonoma’s “Tools & Techniques”.