I love fried chicken. almost ashamed to admit that the colonel is a guilty pleasure of the bear and myself. I know it's easy to make the claim of once you try something stupendous you wont go back the inferior predecessor, in this case it's impossible to go back!
The Ad Hoc At Home Buttermilk Fried Chicken is like no other. The legions of devotees in Yountville will attest to it's addictive powers. The herb and lemon brining process infuses the flesh with flavour and ensures it stays moist during the cooking.The crispy coating kicks the southern butt of the Colonel back to Kentucky. So sorry Colonel Sanders, the Brigadier of Fried Chicken is in town and his name is Thomas Keller!
How it Went...
In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, thyme, parsley and the lemon halves.
Bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Joint the chickens into 10 pieces. Add the chicken, being sure they're completely submerged, and refrigerate overnight.
Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin 
The acid in the brine started to 'Cook' the chicken. It had no effect on the final product's texture.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with parchment paper.
In a very large, deep skillet, or deep fat fryer heat vegetable oil to 175°. Keller is very precise about the order and length of time to cook the chicken pieces. I followed it to the down to the final letter to produce glorious results.
Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with deep fried sprigs of thyme and rosemary. Sprinkle with maldon salt. Serve!
