If you're a fresh herb lover like I am, you know that the outside herb garden days are numbered now. Most usually hold on until it starts to get cold on a regular basis.

Basil is the exception because it doesn't take well to the cold at all. But rosemary is heartier and usually can last longer outside.

Having fresh herbs close at hand adds pizzazz to dishes as a simple garnish or to add flavor.

Fresh rosemary is a good herb for meats, especially lamb, and a small amount works well with pork and poultry. You can add it to biscuit mixes and savory muffin batters too. Other uses are adding fresh rosemary leaves to brewed tea, and using it in soups, stews or sauces.

Rosemary has a strong and prominent flavor, so a little goes a long way. Today's recipe for fried chicken uses rosemary in the seasoning of the buttermilk soaking mixture and the flour coating for the chicken, and it seasons the oil the chicken is fried in. All bring out a different flavor dimension of the rosemary that's subtle and not overpowering.

Don't fret too much about frying this chicken. Only a small amount of oil is used and the chicken is quickly fried so it doesn't absorb much oil, only the rosemary flavor. The remaining cooking is done in the oven.

If you prefer, you can remove the skin before soaking in the buttermilk mixture; the coating will still adhere.

The coating is made of panko bread crumbs, which gives it a crispy crunch.

Panko bread crumbs have become one of those trendy ingredients. You see it more and more on menus and in recipes.

Chefs like to use it because it doesn't absorb a lot of oil and holds its crunch and doesn't get soggy even if it sits out a while. Look for panko bread crumbs in the ethnic aisle of most grocery stores.