I can't use their poultry anymore, and never did find one that compared. Now I just add my own combination of herbs to replace it. It's good, but I still really liked theirs.
The recipe that you have sounds good, but I agree with the need for some kind of flavors.
I used to soak my chicken in buttermilk, then dredge in well-seasoned flour. Before cooking, I let the dredged chicken spend a little time in the 'fridge, which helped keep the coating on. Sometimes I pan fried it, other times baked it. Good either way.
How did yours come out? Which spice/spice blend did you choose to use?
One of my fun cookbooks is a Rachel Ray cookbook on making home versions of foods that we normally eat out.
It's the only cookbook that my dad ever gave me. He also, in the end, would get me a DVD of American Home Test Kitchen. It came out once a year. He'd listen to it on NPR while doing dialysis.
I can't find the book. :-( It's down in the house somewhere...hopefully not ruined or missing.
For a few years after he passed away, I got myself the annual DVD, from him, but money got tight after a while, and things got complicated.
Now that this has come up, I should get this year's, if they made one during 2020.