For Frying & Dredging
Whole Chicken #8522922
1 qt buttermilk #9966607
Kosher salt and ground black pepper #773473, #9501156
Canola oil for frying #716167
Chicken Brine5 lemons, halved #4384293
24 bay leaves #760793
4 oz flat leaf parsley #7326432
1 oz thyme #7326325
½ c clover honey #4327714
1 head garlic, halved #7489339
¼ c black peppercorns #760439
10 oz kosher salt #773473
2 gallons water
Chicken Coating
6 c all purpose flour #4341632
¼ c garlic powder #760264
¼ c onion powder #4353280
1 T paprika #760405
1 T cayenne #760611
1 T kosher salt #773473
1 T black pepper #9501156
Preparation For the Chicken Brine Combine all the ingredients in a large to, cover, and bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
YIELD: about 2 gallons
Putting it All Together
1. Cut each chicken into 10 pieces (2 legs, 2 thighs, 4 breast quarters and 2 wings). Place in a container with brine and cover. Refrigerate for up to 10 hours.
2. Remove chicken from brine and rinse under cold water. Pat it dry with paper towels.
3. Combine all the ingredients of the Coating in one bowl. Divide the mixture into 2 bowls and put the buttermilk into a third bowl.
4. Preheat fryer to 340 degrees.
5. Beginning with thighs, dredge the chicken in the first bowl of coating, then dip it in the buttermilk, and finish by dredging in the second bowl of coating. Repeat with all pieces of chicken and place in the deep fryer.
6. Fry until browned and crisp and remove from the oil and allow to drain.
7. Transfer to a serving platter and enjoy!
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