Step 1

A deep-fry thermometer

Step 2

Place chicken, thyme sprigs, garlic, bay leaves, oil, and lemon slices in a large bowl; season with salt and pepper and toss to coat. Chill at least 4 hours or up to 8 hours.

Step 3

Remove chicken from marinade and pat dry; discard marinade. Lightly beat 4 eggs in a large bowl; add chicken and toss to coat. Let stand 1 hour. (Bringing the chicken to room temperature ensures even frying).

Step 4

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.

Step 5

Place 1 1/2 cups flour in a shallow bowl; season with salt and pepper. Remove chicken from egg, letting excess drip back into bowl. Dredge in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken piece registers 165°, 10–12 minutes for wings and 12–15 minutes for thighs, legs, and breasts. Transfer chicken to a wire rack set inside a large baking sheet; season with salt and pepper. Let cool at least 10 minutes before serving.

Step 6

Meanwhile, place remaining 1 cup flour in another shallow bowl and lightly beat remaining 2 eggs in a medium bowl. Coat artichoke hearts (no need to thaw) in eggs, letting excess drip back into bowl, and dredge in remaining 1 cup flour, shaking off excess. Fry, turning occasionally, until golden brown, 5–7 minutes; season with salt and pepper.

Step 7

Coat sage and oregano sprigs in remaining egg mixture and fry until just golden, about 1 minute per side.

Step 8

Serve fried chicken, artichokes, and herbs with lemon wedges.