Yield: 10 pieces of chicken

Brine:
1 gallon3⁄4 cups
1
1⁄2 bunch1⁄2 bunch 1 head
1 Tbsp
1

water
coarse salt
bay leaf
fresh parsley
fresh thyme
garlic, cut in half
whole black peppercorns lemon, cut in half

Combine all the ingredients in a large pot. Bring to a boil. Remove from heat and refrigerate until cold. If desired, to speed up the process bring salt and remaining ingredients to a boil in one quart of water. When salt is dissolved, add 3 quarts cold water (one gallon brine total). Put chicken into non-reactive container large enough to hold it completely submerged in brine.

Chicken:
1 2 1⁄2 to 3 pound chicken

FOR DREDGING AND FRYING :
2 cups buttermilk
Kosher salt and freshly ground black pepper
Peanut or canola oil, for deep-frying (about 1 gallon for a 7 quart dutch oven)

FOR THE COATING: 3 cups
2 Tbsps
2 Tbsps

Directions:
Place Brine herbs and 2 gallons water in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to3 days.

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2 tsps
2 tsps
2 tsps
1⁄2 tsp
Ground fleur de sel or fine sea salt Rosemary and thyme sprigs for garnish

all-purpose flour garlic powder onion powder smoked paprika cayenne

kosher salt
freshly ground black pepper

Break chicken down into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a non- reactive container large enough to hold the chicken pieces, add the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Prepare to fry: Remove chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for until it comes to room temperature, no more than 2 hours.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot.

Fill the pot with at least 2 inches of peanut, canola or corn oil and heat to 320 ° F.

Prepare to dredge chicken: Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper. Meanwhile combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp.

Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet. Transfer the cooked thighs to the cooling rack skin side up and let rest while you fry the remaining chicken. (Putting the pieces skin side up will allow excess fat to drain, whereas leaving them skin side down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks.

When the drumsticks are done, lean them meat side up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340 ° F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up.

Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.

Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

www.TheGourmandiseSchool.com310.656.8800 – Receptionist@TheGourmandiseSchool.com

PEPPER VINEGAR SAUCE

1
1 handful
1 Tbsp
4 cloves
White wine vinegar

glass bottle with cap or cork (about 10-12 oz)
tabasco, thai chili or mixed peppers of your choice (enough to fill your bottle) whole black peppercorns cracked
garlic, smashed

1. Place enough vinegar to fill your bottle in a non-reactive pot. Bring to a simmer but do not boil.
2. While vinegar is heating, set aside enough peppers to fill the bottle. You may remove the stems but it’s

   not necessary.

3. Make a small slit in each of the peppers with a knife to allow the vinegar to easily penetrate the peppers.
4. Stuff all of the peppers garlic and peppercorns into bottle.
5. Fill the bottle with the heated vinegar
6. Because of its acidic nature it is not necessary to refrigerate. When the vinegar gets low top it off with

   more. Lasts indefinitely.