In a large bowl, stir together the buttermilk, garlic, 1 1/2 teaspoons salt, rosemary, marjoram, sage, thyme, and cayenne. Add the chicken and turn to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours.

Put the flour in a bowl. Remove the chicken from the buttermilk mixture and, one piece at a time, roll the chicken in the flour to coat and place it on a baking sheet. Let the coated chicken stand for 30 minutes to set the crust.

Preheat the oven to 400ºF. In a large, heavy frying pan over high heat, pour in enough oil to reach a depth of 1/2 inch. Heat to 375ºF  on a deep-frying thermometer. In 2 or 3 batches without crowding, fry the chicken, turning once, until golden brown on both sides, about 10 minutes. Transfer the browned chicken to a baking sheet. Maintain a temperature of at least 325ºF while frying and allow the temperature to return to 375ºF between batches.

Transfer the baking sheet with the chicken to the oven and bake the chicken until there is no sign of pink when the thickest parts are cut into near the bone, about 20 minutes.

Transfer to a rack set over paper towels to drain. Serve within 2 hours of cooking.