Fried chicken

Chicken, cut into pieces	3 to 4 pounds
Kosher salt
Flour, all-purpose	3 cups
Garlic powder	2 tablespoons
Onion powder	2 tablespoons
Sweet paprika	2 tablespoons
Cayenne	2 teaspoons
Black pepper, freshly ground
Buttermilk	1 quart
Chili sauce, hot	2 tablespoons
Peanut oil
Thyme, fresh	¼ bunch
Rosemary, large sprigs	2
Garlic head, smashed with husk	½

1. Place chicken in a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
2. In a large shallow platter, mix flour, garlic powder, onion powder, paprika, and cayenne until well combined. In another dish, combine the buttermilk and hot sauce.
3. Drain the chicken, and pat it dry.
4. Dredge the pieces, a few at a time, in the flour mixture, dip them into buttermilk and then flour again.
5. Set aside and let the chicken rest while you prepare the oil.
6. Place about 3 inches of oil into a large deep pot; it should not come up more than half way.
7. Add the thyme, rosemary, and garlic to the cool oil, and heat over medium-high heat until oil registers at 350 to 365. Remove herbs and garlic.
8. Working in batches, carefully add the chicken pieces three to four at a time.
9. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes, and then drain.