One day before frying, toss chicken with kosher salt, bay leaves, thyme, rosemary and garlic. Place uncovered in fridge on bottom shelf overnight.
Rinse and dry chicken and bring to room temperature, 30-60 minutes.
Preheat oven to 350ºF. Place a baking sheet set with a wire rack insert near stovetop.
Combine flour and cornmeal with the spices in a shallow dish; place buttermilk in bowl.
Heat about 1 inch of frying oil in large, cast-iron skillet over medium to medium-high heat to about 360ºF.