3 chickens yields 24 pieces | serves 8 people with 3 pieces each
3 whole chickens, cleaned
6 cups Wild Hive Farm corn flour
5 Tbsp garlic powder
For the brine:
6 qt water
1 cup kosher salt
½ cup + 1 Tbsp honey
18 bay leaves
30 garlic cloves
3 Tbsp whole black peppercorns
5 rosemary sprigs
1 bunch thyme
1 bunch parsley
2 Tbsp lemon zest
¾ cup lemon juice
Combine all brine ingredients and bring to a boil. Boil 1 minute, then cool completely. Chill until cold, about 2 hours.
Meanwhile, rinse the chickens and cut each chicken into 8 pieces. Add to cooled brine, pressing to submerge. Chill 12-24 hours. Drain and pat dry.
Line 2 baking sheets with parchment.
Combine corn flour, garlic powder, onion powders, paprika, cayenne, pepper, and salt in a bowl. Place buttermilk in another bowl. Dip chicken in flour, then buttermilk, then in flour again. Place on prepared sheets. Let stand 1-2 hours.
Pour oil into heavy large pot. Heat to 320-330°. Fry leg and thighs first, turning once, for about 13 minutes. Breasts 7 minutes.
Transfer to paper towels to drain. Garnish with flaky salt and rosemary sprigs.
Courtesy of Black-Eyed Suzie’s Upstate, Saugerties