stir the buttermilk, 1 tablespoon of the ginger, 1 tablespoon of the sage, and the salt together in a large bowl. Submerge the chicken completely in the buttermilk mixture, cover, and refrigerate for one hour.
Set a wire rack over a rimmed baking sheet. Whisk in the remaining 2 tablespoons ginger, remaining 2 tablespoon sage, the flour, onion powder, sugar, pepper, and baking soda together in a shallow dish.
Remove the chicken from the brine and, working with three pieces at a time, dredge in the flour mixture, shake off the excess and transfer to the prepared wire rack. Refrigerate, uncovered for two hours.
Adjust an oven rack to the middle position and heat the oven to 200°. Pour the oil into a large Dutch oven until it measures 2 inches deep. Heat the oil to 350° over medium high heat. Add half of the chicken pieces to the pot, skin side down. Cover and cook, adjusting the heat as needed to maintain the oil temperature of 325° until deep golden brown, 5 to 7 minutes.
After two minutes, check the chicken pieces for even browning and rearrange if some pieces are Browning faster than others. Turn the chicken pieces over and continue to cook, uncovered, until deep golden brown and fully cooked, 160 -- 165° for breasts and 175° for thighs or drumsticks on an instant read thermometer, 4 to 7 minutes longer. Drain the chicken briefly a large paper towel lined plate, then transfer to a clean wire rack set over a rimmed baking sheet and keep warm in the oven. Return the oil to 350° over medium high heat and repeat with remaining chicken pieces. Serve. Serves four
note: ginger and sage add a nice twist to this otherwise classic fried chicken. Air drying the chicken after dredging it produces a crispier crust, while adding a pinch of baking soda lightens it up.