The best Buttermilk Fried Chicken there is!

3 cups whole buttermilk
3 cloves garlic (peeled and smashed)
2 sprigs rosemary
2 sprigs sage
1 small bundle thyme
1 whole chicken (cut into 10 pieces including wings, breast in half, legs, thighs)
1 cup quick mixing flour
1 cup matzo meal
1 tablespoon paprika
peanut oil (for frying)
Kosher salt and freshly ground pepper (to taste)

The day ahead combine the buttermilk, garlic, rosemary, sage, thyme, and submerge the chicken to marinate in the refrigerator for 4 hours.
While it’s marinating combine the quick mixing flour, matzo meal, paprika, and season with salt and pepper and set aside. After 4 hours, remove the chicken from the buttermilk mixture and pat dry with paper towels. Season with salt and pepper on both sides. Dredge the chicken pieces in the seasoned flour mixture and place them on a baking sheet fit with a wire rack. Refrigerate uncovered overnight.
The next day, remove the chicken tray from the fridge 30 minutes prior to frying.
Heat 2 inches of peanut oil in a cast iron skillet at 350-360ºF. Place a baking rack inside a baking sheet and set aside.
Fry chicken in batches, skin-side down and fry until golden brown and crisp and the internal temperature reaches 160 degrees, about 15 minutes. Remove chicken and place on a baking sheet fit with a wire rack and season lightly with salt. Continue frying in batches until all the chicken is cooked and salted, serve immediately.
Tip: Be sure to season with salt while the chicken is still hot so it absorbs the salt!