Wayfare Tavern’s Fried Chicken

Makes 8 servings

FOR ROASTING 1½ tablespoons fresh rosemary leaves plus 4 sprigs 1½ tablespoons minced

fresh thyme plus 4 sprigs 1½ tablespoons minced

fresh sage plus 4 sprigs 10 bay leaves: 5 minced, 5

left whole 3 garlic cloves, minced 3 tablespoons kosher salt 2 tablespoons freshly

ground black pepper ¼ cup olive oil 2 (3- to 3½-pound) organic

chickens

FOR DREDGING AND FRYING 1 quart buttermilk 1 tablespoon hot sauce (Crystal or Tabasco) 1 teaspoon sugar 1 gallon grapeseed or canola oil 1 head garlic 2 cups all-purpose flour ½ cup rice flour ¼ cup garlic powder ¼ cup onion powder 2 tablespoons kosher salt 2 tablespoons freshly

ground black pepper Flaky sea salt, for serving 2 lemons, cut into wedges,

for serving

Instructions to roast the

chickens: Preheat the oven to 200 degrees. In a small bowl, combine the chopped herbs, minced bay leaves, minced garlic, salt, pepper and olive oil to make a paste. Rub the mixture on the chickens, place the seasoned birds in a roasting pan and put in the oven. After about 2½ hours, remove the chicken from the oven. The internal temperature between the breast and the thigh near the bone should be 150 degrees. At this stage, the chicken is cooked threequarters of the way through. Let cool enough so you can handle.

Marinate the chickens: Cut the parcooked chickens into 10 pieces: Cut off the wings, drumsticks and thighs, and cut breast pieces in half. (Save backs for stock.) Put the buttermilk in a large bowl and season with hot sauce and sugar. Add the chicken pieces and let sit 30 minutes at room temperature.

Prepare the oil: Pour the oil into a large, wide heavy-bottom pot, making sure there is at least 3 inches of clearance over the level of the oil. Turn the heat to medium-high. Break apart the head of garlic into cloves, but do not peel the cloves. Add the whole garlic cloves, rosemary, thyme and sage sprigs and the remaining five whole bay leaves to the oil. As the oil heats, the herbs and garlic will perfume the oil. When the herbs are crisp and the garlic is a light golden brown (about 10-15 minutes), use a spider or slotted spoon to remove them from the oil; transfer to a paper-towellined plate and set aside.

Prepare the dredge: While oil heats, combine flours, garlic powder, onion powder, salt and black pepper in a large bowl and mix thoroughly. Remove the chicken from the buttermilk (do not dry) and dredge each piece well in flour mixture. Discard the buttermilk and the remaining flour mixture.

When the oil reaches 375 degrees on a candy or deep-fry thermometer, add as many chicken pieces as will fit without crowding (up to half the pieces). Fry, turning the pieces occasionally, until all of the pieces are golden brown, 6-8 minutes, and the internal temperature reaches 165 degrees on an instantread thermometer. Transfer to a flattened paper bag to drain. Let the oil return to temperature; fry the remaining chicken as directed above.

When all of the chicken has been fried and drained, transfer to a platter or wooden cutting board and season with flaky salt. Pile the fried herbs and garlic on top of the chicken and serve with wedges of lemon.