Time 4h40m Yield 8 servings Number Of Ingredients 19 Steps:
Preheat the oven to 200 degrees F. Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan. Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool. When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken. In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes. Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside–they will serve as a garnish for the finished dish. In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture. Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper. Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
Combine flour, garlic powder, chili-lime seasoning, black pepper, seasoned salt, Cajun seasoning, and cayenne pepper in a large bowl. Mix eggs and hot sauce together in a separate bowl until well blended. Dip chicken pieces in egg mixture; coat lightly in flour mixture. Dip into eggs again and coat thoroughly in flour mixture. Heat oil in a large saucepan to 375 degrees F (190 degrees C) until a drop of water dropped on the pan sizzles. Add chicken; cook until crispy and golden brown, about 3 minutes per side. Drain on a paper towel-lined plate.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
Combine flour, garlic powder, chili-lime seasoning, black pepper, seasoned salt, Cajun seasoning, and cayenne pepper in a large bowl. Mix eggs and hot sauce together in a separate bowl until well blended. Dip chicken pieces in egg mixture; coat lightly in flour mixture. Dip into eggs again and coat thoroughly in flour mixture. Heat oil in a large saucepan to 375 degrees F (190 degrees C) until a drop of water dropped on the pan sizzles. Add chicken; cook until crispy and golden brown, about 3 minutes per side. Drain on a paper towel-lined plate.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine. Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours. Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove. In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces. Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees. Serve.
