In a large bowl, combine the chicken pieces with salt, black pepper, garlic powder, dried mustard, paprika, dried sage, and buttermilk. Stir vigorously to ensure every piece is thoroughly coated. Cover and refrigerate for at least 1 hour.

In a separate shallow dish, whisk together all-purpose flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper until well combined.

In a deep frying pan, pour in enough vegetable oil to submerge the chicken halfway and heat to 340°F (170°C).

Remove marinated chicken from the fridge, shake off excess buttermilk, and toss in the prepared flour mixture until fully coated.

Carefully add the coated chicken to the hot oil in batches, frying each piece for about 15 minutes until golden brown and cooked through.

Once fried, let each piece drain on a wire rack set over a baking sheet to preserve the crispy exterior.