If desired, remove the skin from the chicken. In a plastic bag combine the flour, basil or thyme, salt, onion powder, and pepper. Add the chicken pieces to the bag, 1 or 2 at a time, shaking to coat well. Then, dip the chicken pieces, 1 at a time, into the buttermilk. Add the pieces again to the plastic bag, shaking to coat well.
In a medium skillet cook the chicken, uncovered, in hot cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat to medium-low and cook, uncovered, for 35 to 40 minutes more or till the chicken is tender and no pink remains, turning occasionally. Remove the chicken from the skillet; drain on paper towels. Reserve the drippings in the skillet. Transfer the chicken to individual plates. Cover to keep warm.
For gravy, stir the flour, bouillon granules, and dash pepper into the drippings in the skillet, scraping up any browned bits. Add the milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve the gravy over chicken. Makes 2 servings.