Clean chicken with lemon or vinegar if preferred. Rinse, pat dry, place in a large bowl and set aside.

In a small bowl, mix all dried herbs and spices.

Pour herbs and spices mixture on chicken and make sure each piece is coated. Place in bowl with cover and let marinate in the refrigerator for at least 4 hours or overnight.

When ready, bring chicken to room temperature. If using a deep fryer, heat oil and bring to 350 to 365 degrees F. If using a deep pot, do not fill the pot more than 1/2 full with oil. Heat the oil to 350 degrees F.

Place flour onto a plate.

Working in batches of 2 to 3 pieces at a time, Dredge in flour mixture; tap against bowl to shake off excess. If using deep pot, fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 350°–365°, until deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 12-14 minutes for thighs and legs. If using a deep fryer, fry pieces for about 5 to 7 on one side, turn and continue frying for about 4 - 6 minutes longer. A deep fryer may cook the chicken much faster. Repeat with remaining chicken pieces. Drain on paper towels. Serve with your preferred side dish.