Buttermilk Fried Chicken From Ad Hoc

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6 quart sauté pan with splatter screen


1 gallon water

1 cup kosher salt

1/4 cup plus 2 tablespoons honey

12 bay leaves

1/2 cup garlic cloves, skin left on, smashed

2 tablespoons black peppercorns

About 1/2 ounce (3 large) rosemary sprigs

About 1/2 ounce (1 large bunch) thyme sprigs

About 2 ounces (1 large bunch) flat leafed parsley sprigs

Grated zest and juice of 2 large lemons


3 cups all purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons paprika

2 teaspoons cayenne

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 quart buttermilk

10 cups peanut oil

Kosher salt

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