Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat

Stir in buttermilk until chicken is coated. Refrigerate for 6 hours (up to 1 day)

Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish

Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate

Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes

Turn chicken pieces and cook for another 10 minutes

Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving