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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