Lemon Brined Fried Chicken
|Cold water||1 Gallon|
|Kosher salt||50 Teaspoon (1 Cup Plus 2 Teaspoons)|
|Honey||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Garlic head||1 , unpeeled, smashed|
|Black peppercorns||2 Tablespoon|
|Thyme||3⁄4 Bunch (75 gm) (Or 1 Small Bunch)|
|Parsley||3⁄4 Bunch (75 gm) (Or 1 Small Bunch)|
|Lemons juice||2 , zest grated finely and juiced|
|Chickens||6 Pound (2 Chickens, 3 Pound Each)|
|All purpose flour||3 Cup (48 tbs)|
|Garlic powder||2 Tablespoon|
|Onion powder||2 Tablespoon|
|Cayenne pepper||2 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Rosemary sprigs||1 (For Garnish)|
|Thyme sprigs||1 (For Garnish)|
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, juice and halves and bring to a simmer, stirring until the salt is dissolved. Let cool, then stir in the remaining 3 quarts of cold water. Submerge the chickens in the marinade and refrigerate overnight.
2. Drain the chickens and pat dry; cut each bird into 8 pieces, keeping the breast meat on the bone.
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. Transfer the chicken to a wax paper-lined baking sheet.
4. In a very large, deep skillet, heat 1 inch of 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. Drain on paper towels; keep warm in a low oven while you fry the remaining pieces. Transfer to a platter, garnish with the herb sprigs and serve hot or at room temperature.