French Laundry's Lemon Brined Fried Chicken

• cold water1 gallon
• kosher salt↗1 cup
• kosher salt↗2 teaspoons

  2

• honey↗1⁄3 cup

  1⁄3

• bay leaves↗12

  12

• head garlic, smashed but not peeled↗1
• black peppercorns↗2 tablespoons

  2

• large rosemary sprigs↗3

  3

• fresh thyme, 1 small bunch↗
• fresh parsley, 1 small bunch↗
• lemons, use finely grated zest and juice of both↗2

  2

• whole chickens, 3 pounds each2

  2

• all-purpose flour↗3 cups

  3

• garlic powder↗2 tablespoons

  2

• onion powder↗2 tablespoons

  2

• teaspoons cayenne pepper↗2
• cups buttermilk↗2
• vegetable oil, for frying↗
• rosemary and fresh thyme sprig, for garnish

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.