1 each 3-1/2 pound Fryer Chicken, 10 piece cut (separated into wings, drumsticks, thighs and each breast split in half)
Chicken Brine
Seasoned Flour
Buttermilk
Fried Rosemary
Peanut oil (use canola oil instead in the case of nut allergies)

For the Chicken Brine (prepare at least 2 days ahead):
2 Each Lemons, halved
5 Sprigs Parsley
5 Sprigs Thyme
½ Head Garlic
2 Tablespoons Honey
½ Cup Kosher Salt, Diamond Crystal Brand
1 Tablespoon Whole Black Peppercorns
3 Each Bay Leaves
8 Cups Water
For the Seasoned Flour:
3 Cups All Purpose Flour
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 ½ Teaspoons Paprika
1 ½ Teaspoons Cayenne Pepper
1 ½ Teaspoons Kosher Salt, Diamond Crystal Brand
1 Teaspoon Ground Black Pepper
For the Fried Rosemary:
3 Sprigs Rosemary
10 Cups (2 ½ Qts) Peanut Oil (same oil as used to fry the chicken)

PREPARATION
For the Chicken Brine (prepare at least 2 days ahead): Place all ingredients into a stock pot and gradually bring to a boil over medium-high heat. Pour the brine into a container (do not use aluminum) and allow it to cool in the refrigerator uncovered.

Strain the solids out of the cooled brine and discard. Reserve the brine liquid and refrigerate until needed.

For the Seasoned Flour: Combine all of the ingredients into a large mixing bowl and whisk together until fully incorporated then store it in an air tight container at room temperature until needed.

For the Fried Rosemary: Prior to frying the chicken, add rosemary to the 325 degree Fahrenheit oil and fry until sizzling stops, roughly 1 minute.

Drain onto a paper towel.

Once cooled, pick and reserve the leaves. Discard the stems.