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In a large pot combine water, salt, honey, lemon, garlic, parsley, thyme and bay leaves.
Boil brine for 1 minute, stirring to dissolve the salt.
Remove from the heat and cool completely before using. The brine can be refrigerated for up to 3 days.
Cut each chicken into 10 pieces each: 2 legs, 2 thighs, 4 boneless breast quarters, 2 wings.
Add the chicken to the pot of cooled brine or pour into a re-sealable plastic bag large enough to hold the chicken pieces. Refrigerate for 12 hours, no longer or the chicken may become too salty.
Remove the chicken from the brine. Discard the brine and rinse under cold water, removing any herbs or spices sticking to the skin.
Pat chicken dry with paper towels. Let rest at room temperature for 1 ½ hours, or until it comes to about room temperature.
Add oil to a large pot (about 4.5-quart size). The oil should fill the pot with at least 2-inches of oil, add more if needed. No matter what size pot you have the oil should not come more than one-third of the way up the sides.
Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
In a large bowl combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Pour the buttermilk into a separate bowl and season with 1 teaspoon salt and ½ teaspoon pepper.
Set up a dipping station: The chicken pieces, one bowl of coating, the bowl of buttermilk, and the parchment-lined baking sheet.
Just before frying, dip the chicken into the coating, turning to coat and patting off the excess.
Dip chicken into the buttermilk, allowing the excess to run back into the bowl.
Dip the chicken back into the coating. Transfer to the parchment-lined pan.
Repeat with the remaining pieces of chicken.
Heat oil to 320°F (160ºF).
Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry and move the chicken around as needed until the skin is deep golden brown, cooked through, and very crisp, about 8 to 12 minutes.
Transfer the cooked thighs to the cooling rack, skin-side-up and let rest while you fry the remaining pieces. Sprinkle with fine sea salt if desired.
Bring oil back to 320ºF (160ºC), add the drumsticks, cook until golden brown, about 7 to 9 minutes. Transfer to the wire rack.
Turn up the heat and increase oil temperature to 340°F (171ºC).
Carefully lower the breasts into the hot oil. Fry until golden brown, cooked through, and crisp, about 6 to 8 minutes. Transfer to the wire rack.
Cook the wings until golden brown, about 5 to 7 minutes. Transfer to the rack and turn off the heat.
Arrange the chicken on a serving platter. Add some herb sprigs.