Fried Chicken Revisited

Tonight I revisited my Fried Chicken post.  Since the initial post I've found some reasonable gluten free flour so now I toss the legs in a flour spice mix.  To date however I've been working primarily with rosemary and thyme.  Today I wanted to take a stab at the "11 herbs and spices" variation on fried chicken and thus used a little more than the two spices. 

I was actually going to count out 11, but around 6 I forgot to continue counting, because I was yelling about something ridiculous happening on The Bachelor in the other room.  Some of the spice highlights are:

• Cinnamon
• Cayenne
• Paprika
• Sage
• Basil
• Oregano
• Thyme

The chicken did not turn out tasting like KFC, but it did turn out quite nice.  

I've read that many chickens are rushed to market, a scant 20-some days after hatching, which evidently is too short a time for them to develop full flavor.  This being said I have no idea how to find more mature chickens, but if I do find out I would love to do a side-by-side comparison.