Buttermilk Fried Chicken

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Los Angeles Times


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From test kitchen director Donna Deane. Serve the chicken with lemon wedges and a drizzle of hot sauce.

1 whole chicken, about 4 pounds

1/3 cup kosher salt

3 cloves crushed garlic

6 sprigs thyme

6 sprigs rosemary

1 cup buttermilk

2 cups flour

1/4 teaspoon cayenne pepper

1 teaspoon Hungarian paprika

Canola oil

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