Buttermilk Fried Chicken

Courtesy: Tyler Florence (Food Network)

• 1 (3 to 4 pound) chicken, cut up into 10 pieces
• Kosher salt
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons sweet paprika
• 2 teaspoons cayenne
• Freshly ground black pepper
• 1 quart buttermilk
• 2 tablespoons hot chili sauce (recommended: Srirachi)
• Peanut oil, for frying
• 1/4 bunch fresh thyme
• 3 big sprigs fresh rosemary
• 1/4 bunch fresh sage
• 1/2 head garlic, smashed, husk still attached
• Lemon wedges, for serving

Marinade chicken in brine solution for at least 2 hours.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended.  Season with salt and pepper.

In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Fill a large pot with fresh brine solution and bring to a boil.  Move chicken pieces from brine marinade into boiling water and cook for 5 minutes.  This will help cook the chicken from the inside-out.  Remove from pot, pat dry and let cool for 5 minutes.

Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees, add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. Sprinkle all over with more salt and a dusting of cracked black pepper. Serve with big lemon wedges.