Fried Chicken..it just had to happen eventually!

It was only a matter of time, after all we do live in the south and the south is famous for their fried chicken (well fried everything to include pickles..yes pickles). So big shout out to my little sister Jen and her husband for getting us the Thomas Keller (think French Laundry) cooks book for Christmas. His first recipe..fried chicken! So this is his not mine (but its mine now)

Two 2 1/2 - 3 lbs chickens, broken down in to 10 pieces (or just by the pieces you like)
Chicken Brine (recipe follows)
6 C flour
1/4 C Onion powder
1/4 C Garlic powder
1 Tbsp Cayenne Pepper
1 Tbsp paprika
1 Tbsp kosher salt
1 Tbsp Ground Pepper
2 C Buttermilk
Peanut Oil for frying

Brine:
5 lemons halved
1 bunch thyme
1 bunch parsley
1/4 C peppercorns
1/4 C honey
1 head of garlic, halved
2 C kosher salt
2 gallons of water

For the brine, combine all ingredients in a large pot, boil, reduce to simmer and make sure all the salt dissolves. Let cool completely before using. Good for 3 days in the fridge.

Soak the chicken pieces in the brine for up to 12 hours. When done rinse chicken under cold water and pat completely dry. Before breading and frying allow the chicken to come up to room temperature. (even cooking)

Heat your oil to 320 (make sure not to fill any pot more then 1/3 with oil).Mix all the dry ingredients together in a large bowl.  Set up your dredging station, 1/2 the flour, buttermilk, then the second half of the flour. Dredge the chicken thighs, first in flour, then buttermilk, than finally more flour. Lay on a baking sheet covered with a sheet of parchment. Carefully place the chicken thighs in the oil. Fry for 12 mins until deeply golden brown and cooked through. When you remove the chicken from the oil set it on a raised cooling rack with a sheet pan under it skin side up. Sprinkle with finely ground sea salt.  Repeat the dredging process with the drumsticks and fry for 10 mins. Before moving on to the white meat increase the oil temp to 350. Dredge the chicken breast pieces first and fry for 7 mins. Dredge the chicken wings about fry for 6 min.

We served this up with some mashed potatoes and spinach wilted in a bacon and onion sautee.

Enjoy!