Tyler's Ultimate Fried Chicken

Brine the chicken: Place chicken pieces in a large bowl and cover with water by 1 inch. Add 1 Tbsp salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

Prepare the dredging stations: In a large shallow platter, combine flour, garlic powder, onion powder, paprika, and cayenne until well blended. Season generously with salt and pepper. In another platter, combine buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat dry. Dredge the pieces, a few at a time, in the flour mixture, then dip into the buttermilk, then dredge again in the seasoned flour. Set aside and let rest while you prepare the oil.

Add about 3 inches of oil to a large deep pot (should not come up more than halfway). Add the thyme, rosemary, sage, and garlic to the cool oil. Heat over medium-high heat until the oil reaches 350-365°F on a clip-on deep-fry thermometer. The herbs and garlic will perfume the oil as it heats.

Once oil reaches temperature, working in batches, carefully add 3-4 chicken pieces at a time. Fry, turning once, until golden brown and cooked through, about 12 minutes per batch.

Remove chicken and herbs with a large skimmer, shaking off excess oil. Place on a tea towel or brown paper bag to drain. Sprinkle with salt and cracked black pepper.

Repeat with remaining chicken pieces. Total cooking time should be about 30 minutes.

Once all chicken is fried, scatter the fried herbs and garlic over the top. Serve hot with lemon wedges.