The DNA for this recipe comes from our restaurant Ad Hoc, located in Yountville, CA. At Ad Hoc, we use the deep sauté pan for a shallow fry technique that is a gentle and slow process. Because of its wide surface area, you can place multiple pieces of chicken in the pan without worrying the oil will boil over. The chicken is very herbaceous and has a bright crispy crunch with a hint of acidity from the lemon and buttermilk. I encourage you to add your own seasonal herbs to make it your own and let it evolve throughout the year.
For the Chicken Brine (prepare at least 2 days ahead): Place all ingredients into a stock pot and gradually bring to a boil over medium-high heat. Pour the brine into a container (do not use aluminum) and allow it to cool in the refrigerator uncovered.
Strain the solids out of the cooled brine and discard. Reserve the brine liquid and refrigerate until needed.
For the Seasoned Flour: Combine all of the ingredients into a large mixing bowl and whisk together until fully incorporated then store it in an air tight container at room temperature until needed.
For the Fried Rosemary: Prior to frying the chicken, add rosemary to the 325 degree Fahrenheit oil and fry until sizzling stops, roughly 1 minute.
Drain onto a paper towel.
Once cooled, pick and reserve the leaves. Discard the stems.
Store in a dry area covered until needed.