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|1||For the brine, whisk the salt into the water until it has dissolved. Cut the head of the garlic in half and break apart. Add everything into the water and stir.|
|2||Break the chicken down into ten pieces; 2 legs, 2 thighs, 2 wings, and 2 breasts cut in half (4 pieces). Place all of the chicken in to the brine and let sit for 2 hours.|
|3||Mix the buttermilk, sugar and hot sauce into a bowl and whisk until the sugar has dissolved. Take the chicken out of the brine and add to the buttermilk mix. If some of the herbs are stuck to the chicken that is okay. Let sit for 15-20 minutes.|
|4||In a large bowl mix all of the dry ingredients together. Drizzle about 2 tablespoons of the buttermilk mixture over the dry dredge and mix in gently. Then piece by piece take the chicken out of the buttermilk mixture and add to the dry, making sure to coat it evenly on all sides.|
|5||Place all oil into a large high sided pot. Heat till 350°F. While it is heating up place the garlic and herbs into the pot. They will slowly fry and the garlic should start to brown or caramelize when it is ready. Take out of the oil, set aside and place on paper towel.|
|6||Once the herbs and garlic are ready, your oil should almost be completely up to temperature. Depending on the size of pot place a few pieces of chicken in at a time, being careful not to crowd the pot. Fry the chicken for about 15 minutes or until the chicken has reached an internal temperature of 165°F.|
Place finished chicken on a wire rack and gently season with some salt. Once all of the chicken is fried you can place it on plates or platters and garnish with the fried herbs and garlic. Place wedges of lemons around and some coarse sea salt. Squeeze lemon over the chicken and enjoy while hot.
Recipe Courtesy of Tyler Florence