- For the Brine:
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 large cloves garlic, crushed
- 1 teaspoon fennel seeds
- 6 black peppercorns
- 6 sprigs rosemary
- 1/4 cup Kosher salt
- Juice of 1 lemon
- 1 quart water
- 24 to 36 drumettes (wings clipped or tips) or 8-12 pieces bone-in, skin-on cut chicken (a combo of drummers, thighs and quartered breasts)
- 2 cups buttermilk
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons ground black pepper
- 2 tablespoons fine sea salt or Kosher salt
- 1 tablespoon fennel pollen or ground fennel
- 2 teaspoons cayenne pepper or ground hot red pepper or red pepper flakes
- 2 teaspoon granulated garlic
- 2 teaspoons granulated onion
- Vegetable oil for frying
- 6 sprigs rosemary, for frying
- 1 lemon, zested and cut into wedges
- Acacia honey, for drizzling
For the bring, Heat ingredients to dissolve salt. Fill pot with ice to quick cool the brine.
Pour brine to large plastic food storage bag and add the chicken. Refrigerate for 24 hours.
Heat oil in a deep Dutch oven to 350° to 360°F. Add chicken in batches and cook 12-15 minutes, until golden brown and cooked through. Place cooked pieces on a metal rack to drain excess oil.
Once all of the chicken has been cooked, fry the rosemary stems. Break fried rosemary into smaller sprigs and arrange with the chicken on a serving platter. Dress chicken with lemon zest and arrange cut lemon wedges amongst the chicken pieces to douse over meat. Pass acacia honey at the table for drizzling.