Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.

When the mixture has chilled, add the chicken pieces and brine for 8 hours. Do NOT brine more than 8 hours or the chicken could be too salty.

After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.

Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.

Place the buttermilk in a third bowl and set it between the bowls with the flour mixture.

Preheat the oil, in a large Dutch oven, to 330 degrees F. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture. Fry 10-13 minutes until golden brown, and the internal temperature is 175-180 degrees F. (The temperature of the oil will decrease so adjust the heat to keep the oil at 325.) Place only 3-4 chicken pieces in the pot – do NOT overcrowd the pot. The chicken will be cooked in batches. When chicken is cooked through, transfer it (skin-side up) to a cooling rack placed over a baking sheet and sprinkle lightly with coarse salt.

Repeat the process with the wings and breasts (white meat). Fry 7 minutes (depending on the size of the breasts) until internal temperature is 170 degrees F. Transfer the chicken to a cooling rack and sprinkle it lightly with coarse salt.

While the chicken rests, add the herb sprigs to the hot oil and cook until crisp. Serve the chicken on a large tray and garnish it with crisp herbs.

Per Thomas Keller (and me), ENJOY the best fried chicken of your life!