Buttermilk Fried Chicken
"Crispy and tender homemade buttermilk fried chicken recipe. Each piece is brined first to ensure juicy flavorful bites then dipped and dredged in a bold flour spice blend for the..."
INGREDIENTS
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5 pound whole chicken ((2.27kg) or two 2 1/2 pound chickens)
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fine sea salt (for sprinkling (optional))
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8 cups water ((64 ounces, 1.9L))
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1/2 cup kosher salt ((115 g, 4 ounces))
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1/4 cup honey ((20ml))
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1 tablespoon black peppercorns ((7g, ¼ ounce))
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1 lemon (halved)
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1 head garlic (halved through the equator)
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1/4 bunch flat-leaf parsley ((30g, 1 ounce))
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6 sprigs of thyme
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3 bay leaves (fresh or dried)
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6 cups vegetable oil ((1.5 quarts, 48 ounces, 1.4L) for deep-frying)
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2 cups buttermilk ((16 ounces, 480ml))
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1 teaspoon kosher salt ((10g))
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½ teaspoon black pepper
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3 cups all-purpose flour ((425g, 15 ounces) )
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2 tablespoons garlic powder ((11g))
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2 tablespoons onion powder ((20g))
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2 teaspoons paprika ((4g))
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2 teaspoons cayenne ((4g))
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2 teaspoons kosher salt ((10g))
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½ teaspoon black pepper
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