Buttermilk Fried Chicken Recipe | The Cooking World

Ingredients

• Two 1.1 to 1.3 kg (2½- to 3-pound) chickens
• 5 lemons, halved
• 12 bay leaves
• 113 g (4 ounces) flat-leaf parsley
• 28 g (1 ounce) thyme
• 170 g (1/2 cup) clover honey
• 1 head garlic, halved through the equator
• 36 g (1/4 cup) black peppercorns
• 280 g (2 cups) Diamond Crystal kosher salt
• 7.5 l (2 gallons) water
• Peanut or canola oil for deep-frying
• 950 g (1 quart) buttermilk
• Kosher salt
• Freshly ground black pepper
• 720 g ( 6 cups) all-purpose flour
• 20 g (1/4 cup) garlic powder
• 20 g (1/4 cup) onion powder
• 10 g (1 tablespoon + 1 teaspoon) paprika
• 10 g (1 tablespoon + 1 teaspoon) cayenne
• 20 g (1 tablespoon + 1 teaspoon) kosher salt
• 2 g (1 teaspoon) freshly ground black pepper