Buttermilk Fried Chicken


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:
  1. Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.
  2. 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.
  3. 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.
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