First of all, there are no shortcuts with this
recipe - don't even try - it won't come out right.
But trust me, the work, and time, is WELL worth it.
This is the best fried chicken I have ever had, in
my entire life.
In a very large pot, combine 1 quart of the water
with 1 cup of the salt and the honey, bay leaves,
garlic, peppercorns, rosemary, thyme and parsley.
Add the lemon zest and juice and the lemon halves
and bring to a simmer over moderate heat, stirring
until the salt is dissolved. Let cool completely,
then stir in the remaining 3 quarts of cold water.
Add the chickens, being sure they're completely
submerged, and refrigerate overnight. Drain the
chickens and pat dry. Scrape off any herbs or
peppercorns stuck to the skin and cut each bird
into 8 pieces, keeping the breast meat on the
bone.
In a large bowl, combine the flour, garlic powder,
onion powder, cayenne and the remaining 2
teaspoons of salt. Put the buttermilk in a large,
shallow bowl. Working with a few pieces at a time,
dip the chicken in the buttermilk, then dredge in
the flour mixture, pressing so it adheres all
over. Transfer the chicken to a baking sheet lined
with wax paper.
In a very large, deep skillet, heat 1 inch of
vegetable oil to 330°. Fry the chicken in 2 or 3
batches over moderate heat, turning once, until
golden and crunchy and an instant-read thermometer
inserted in the thickest part of each piece
registers 160°, about 20 minutes. Transfer the
chicken to paper towels to drain, and keep warm in
a low oven while you fry the remaining chicken
pieces. Transfer the fried chicken to a platter,
garnish with the herb sprigs and serve hot or at
room temperature.
Originally Submitted
9/17/2013
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