Instructions

• Combine the brine: in a large pot, add 8 cups cold water, ½ cup kosher salt, grated lemon zest and sliced lemon, 6 bay leaves, 1 tablespoon black peppercorns, ¼ cup flat leaf parsley, 2 sprigs rosemary, 4 sprigs thyme, 3 tablespoons honey, and 1 head garlic (skin left on, cloves smashed). Bring to a boil, boil 1 minute or until the salt dissolves, then remove from heat and chill the brine completely (ice bath speeds this).
• Brine the chicken: when the brine is fully chilled, submerge the 10 pieces chicken (skin-on, bone-in; whole breasts cut in half if using) in the brine. Refrigerate and brine for up to 8 hours. Do NOT brine more than 8 hours.
• Remove and dry: after 8 hours, remove the chicken from the brine, place pieces on paper towels, and pat completely dry. Arrange on a paper towel–lined plate and let sit at room temperature for 1 hour while you prepare the coating and heat the oil.
• Make the seasoned flour: in a bowl combine 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, and ½ teaspoon freshly ground black pepper. Mix thoroughly, then divide this flour mixture evenly into two shallow bowls.
• Prepare the buttermilk: pour 1 quart buttermilk into a third shallow bowl and set it between the two bowls with the divided flour mixtures.
• Heat the oil: in a large Dutch oven add 10 cups peanut oil and heat to 330°F. Use a thermometer to monitor temperature.
• Dredge each piece: working one piece at a time and keeping your work area tidy, dredge the chicken in the first flour bowl, shake off excess, dip fully into the buttermilk, then dredge in the second flour bowl and shake off excess. Place dredged pieces on a tray while you fry.
• Fry in batches, dark meat first: fry only 3–4 pieces at a time (do not overcrowd). Start with the thicker, dark meat pieces (legs and thighs if present). Lower the chicken carefully into the oil and fry until golden and an internal temperature of 175–180°F is reached, about 10–13 minutes depending on piece size. Adjust heat as needed to keep the oil around 325°F during frying.
• Drain and salt: when a batch is done, transfer pieces skin-side up to a cooling rack set over a baking sheet. Sprinkle lightly with kosher salt. Allow the oil to return to temperature before adding the next batch.
• Fry wings and breasts: repeat steps 7–9 for the wings and breasts (white meat). Fry until an internal temperature of 170°F is reached; time will vary with size (approximately 7 minutes for typical pieces).
• Crisp the herbs: while the chicken rests on the rack, remove the rosemary and thyme sprigs (and any parsley you reserved) from the brine and pat dry. Carefully add the dried herb sprigs to the hot oil and fry until crisp (a few seconds to a minute). Remove with a slotted spoon and drain on paper towels.
• Finish and serve: arrange the fried chicken on a large tray, garnish with the crisped herb sprigs (and parsley if used), and serve.