Deep-fried chicken

Ingredients:

• 1 chicken weighing 1.3–1.8 kg, cut into 10 pieces
• 3 cups of flour
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp. sweet paprika
• 2 tsp cayenne pepper
• 4 cups of sour milk or kefir
• 2 tablespoons hot chili sauce, such as Sriracha
• Peanut oil for frying
• Half a head of garlic, crushed without peeling
• 1/4 bunch fresh sage
• 1/4 bunch fresh thyme
• 3 large sprigs of fresh rosemary
• Lemon wedges for serving

Preparation:

1. Place the chicken pieces in a large bowl. Cover the chicken with water to a depth of 2.5 cm; add salt at a rate of 1 tablespoon per liter of water. Cover and refrigerate for at least 2 hours or overnight.
2. In a large shallow dish, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper; season generously with salt and pepper. In another dish, combine the buttermilk and chili sauce with a fork and season with salt and pepper.
3. Drain the chicken and pat it dry. Dip the pieces, a few at a time, in the buttermilk, then coat them in the seasoned flour. Let the chicken rest while the oil heats.
4. Fill a large, deep saucepan about three-quarters full with oil. Add the garlic, sage, thyme, and rosemary to the cold oil and heat over medium-high heat to 175°C–180°C. The herbs and garlic will infuse the oil with flavor as it reaches the desired temperature.
5. Fry the chicken in batches of 3-4 pieces at a time, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pan using a large slotted spoon, shaking off as much oil as possible, and place them on a kitchen towel or a kraft paper bag to absorb the oil. Season with salt and pepper. Fry the remaining chicken pieces in the same manner. Sprinkle the chicken with the fried herbs and garlic. Serve with lemon wedges.