Thomas Keller's Buttermilk Fried Chicken

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24 cups water

1 cup kosher salt

1/2 cup plus 1 tablespoon honey

18 Turkish bay leaves

30 unpeeled garlic cloves, smashed

3 tablespoons whole black peppercorns

5 large fresh rosemary sprigs

1 1/2 bunches fresh thyme sprigs

1 1/2 bunches fresh Italian parsley

2 tablespoons finely grated lemon peel

3/4 cup fresh lemon juice

3 3 1/2 pound chickens

6 cups all purpose flour

5 tablespoons garlic powder

5 tablespoons onion powder

4 teaspoons paprika

4 teaspoons cayenne pepper

1 teaspoon freshly ground black pepper

5 teaspoons coarse kosher salt plus additional for serving

6 cups buttermilk

12 cups peanut oil (for deep-frying)

Fresh rosemary and thyme sprigs (for garnish), deep-fried 30 seconds

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