AD HOCS BUTTERMILK FRIED CHICKEN

AD HOCS BUTTERMILK FRIED CHICKEN image

Yield 4 servings

Number Of Ingredients 26

One 3 pound chicken (I bought a mixture of legs, thighs, wings and drummettes already butchered)
Chicken Brine
2 1/2 lemons (halved)
12 bay leaves
1/2 bunch parsley
1/2 bunch thyme
1/4 cup honey
1/2 garlic bulb (unpeeled and smashed)
2 tablespoons black peppercorns
1 cup salt
1 gallon water
For Dredging and Frying
canola oil
2 cups buttermilk
kosher salt and freshly ground pepper
Coating
3 cups all purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
To Finish
fleur de sel (or any good sea salt)
rosemary and thyme sprigs

Steps:

In a very large pot, combine all brine ingredients and bring to a boil until the salt dissolves. Take off heat and cool. Add the chicken to the cooled brine, being sure that it is completely submerged, and refrigerate for no more than 12 hours. Drain the chicken and pat dry. Scrape off any herbs or peppercorns stuck to the skin. If your chicken is whole, cut the bird into 8 pieces, keeping the breast meat on the bone. In a very large, deep skillet or pot, heat at least 2 inches of oil. With an instant read thermometer, measure the oil temperature - it should hover around 330 degrees. Next to the stove, set a cooling rack over a baking sheet lined with foil. Meanwhile, in a large bowl, combine the flour, garlic powder, onion powder, paprika, cayenne, salt and pepper. Divide flour mixture equally into 2 bowls. Pour the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dredge the chicken in the first bowl of flour, then in the buttermilk, and then dredge again in the 2nd bowl of flour, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax or parchment paper. Fry the chicken in batches, turning as necessary, until golden and crunchy. Transfer the chicken to the rack or to paper towels to drain. If need be, you can transfer the chicken to a 400 degree oven to keep warm before serving dinner. Transfer the fried chicken to a platter, fry herb sprigs for garnish and serve!