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Ingredients

• Two 2 1/2- to 3-pound chickens
• Chicken Brine, cold (recipe follows)
• For Dredging and Frying:
• Peanut or canola oil for deep-frying
• 1 quart buttermilk
• Kosher salt and freshly ground black pepper
• Coating:
• 6 cups all-purpose flour
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1 tablespoon plus 1 teaspoon paprika
• 1 tablespoon plus 1 teaspoon cayenne
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Ground fleur de sel or fine sea salt
• Rosemary and thyme sprigs for garnish
• 5 lemons, halved
• 12 bay leaves
• 1 bunch (4 ounces) flat-leaf parsley
• 1 bunch (1 ounce) thyme
• 1/2 cup clover honey
• 1 head garlic, halved through the equator
• 1/4 cup black peppercorns
• 2 cups (10 ounces) Diamond Crystal kosher salt
• 2 gallons water

Description

Serious Eats