Lemon-Brined Fried Chicken

Name: Lemon-Brined Fried Chicken
Yield: 8
Ingredients: 1 gallon cold water; 1 cup plus 2 teaspoons kosher salt; 1/4 cup plus 2 tablespoons honey; 12 bay leaves; 1 head of garlic, smashed but not peeled; 2 tablespoons black peppercorns; 3 large rosemary sprigs; 1 small bunch of thyme; 1 small bunch of parsley; Finely grated zest and juice of 2 lemons; Two 3-pound chickens; 3 cups all-purpose flour; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons cayenne pepper; 2 cups buttermilk; Vegetable oil, for frying; Rosemary and thyme sprigs, for garnish

Lemon-Brined Fried Chicken was pinched from <a href="http://www.foodandwine.com/recipes/lemon-brined-fried-chicken" target="_blank">www.foodandwine.com.</a>

"To make this juicy and delectably crisp chicken, chef Thomas Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. "Since Fried Chicken Night only happens twice a month," Keller says, "people have a wonderful sense of anticipation."..."

INGREDIENTS

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1 gallon cold water

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1 cup plus 2 teaspoons 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 head of garlic, smashed but not peeled

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2 tablespoons black peppercorns

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3 large rosemary sprigs

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1 small bunch of thyme

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1 small bunch of parsley

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Finely grated zest and juice of 2 lemons

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Two 3-pound chickens

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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 cayenne pepper

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2 cups buttermilk

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Vegetable oil, for frying

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Rosemary and thyme sprigs, for garnish

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