Buttermilk-and-Herb Fried Chicken

INGREDIENTS

• 1 quart buttermilk
• 1/3 cup plus 1/2 tsp. table salt
• 1 Tbs. red hot-pepper sauce
• 1 tsp. dried marjoram
• 1 tsp. dried rubbed sage
• 1 tsp. dried thyme
• 1 tsp. dried rosemary, crumbled
• 1 chicken, about 3 1/2 lb.
• 1 1/3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. freshly ground pepper
• Canola oil for frying