Buttermilk Fried Chicken Fingers
INGREDIENTS
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6-quart sauté pan with splatter screen
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Yield: 8-10 servings
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For the brine:
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1 gallon water
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1 cup kosher salt
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1⁄4 cup plus 2 tablespoons honey
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12 bay leaves
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1⁄2 cup garlic cloves, skin left on, smashed
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2 tablespoons black peppercorns
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About 1?2 ounce (3 large) rosemary sprigs
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About 1?2 ounce (1 large bunch) thyme sprigs
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About 2 ounces (1 large bunch) flat-leaf parsley sprigs
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Grated zest and juice of 2 large lemons
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4 pounds boneless, skinless chicken breasts
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For the coating:
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3 cups all-purpose flour
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2 tablespoons garlic powder
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2 tablespoons onion powder
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2 teaspoons paprika
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2 teaspoons cayenne
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2 teaspoons kosher salt
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1⁄2 teaspoon freshly ground black pepper
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1 quart buttermilk
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10 cups peanut oil
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Kosher salt
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Rosemary and thyme sprigs for garnishing
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