INGREDIENTS
FOR THE BRINE:
- 8 cups cold water
- ½ cup kosher salt
- 1 lemon grated zest & sliced
- 6 bay leaves
- 1 tablespoon black peppercorns
- ¼ cup Flat Leaf Parsley Italian parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic skin left on and cloves smashed
FOR FRYING THE CHICKEN:
- 10 pieces chicken skin-on and bone-in (whole breast cut in-half)
- 2 cups all-purpose flour
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 quart buttermilk
- 10 cups Peanut Oil
INSTRUCTIONS
FOR THE BRINE:
- Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.
- When the mixture has chilled, add the chicken pieces and brine for 8 hours. Do NOT brine more than 8 hours or the chicken could be too salty.
- After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.