1.6 kg chicken
500 ml buttermilk
1 tbsp salt
1 tbls all spice
2 bay leaves
For deep frying
Bran oil for deep frying
Kosher Salt & freshly ground black pepper
3 cups all purpose flour
1 ½ tablespoons garlic powder
1 ½ tablespoons onion powder
½ tablespoon + ½ teaspoon paprika
½ tablespoon + ½ teaspoon cayenne
½ tablespoon + ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Ground fine sea salt
Rosemary & Thyme sprigs to garnish
Cut each chicken into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings). Marinade the chicken in the butter milk, all spice, bay leaves and salt. Leave in fridge overnight
Sift all the coating ingredients into a large bowl.
Just before frying, dip the chicken pieces into the bowl of coating, turning to coat and patting of the excess.
Carefully lower the pieces into the hot oil. Adjust the heat as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through and very crisp.
Transfer the cooked pieces to the cooling rack skin-side up (or put some paper towel on a plate). Putting the pieces skin side up will allow the excess fat to drain. Sprinkle with salt.
Arrange on a platter, add the herb sprigs to the oil, let them crisp for a few seconds, then arrange over the chicken.