Clean chicken and place in a non-reactive container. Pour buttermilk over chicken, cover and refrigerate overnight.
Combine sage, oregano, ginger, thyme, salt, black pepper, nutmeg, parsley, garlic powder and onion powder and BLEND WELL. Combine one cup of flour with one tablespoon of spice blend in a paper bag and shake to combine thoroughly.
Place chicken pieces in bag, about 2 pieces at a time to coat. Shake off excess coating and cook in a deep skillet with oil heated to about 350�F turning only once. Drain chicken on paper towels then place in a 375�F preheated oven to keep warm until serving.