Step 1

For the chicken brine:

Step 2

In a large sauce pot, sweat onion, garlic and rosemary in canola oil over high heat.

Step 3

Once the vegetables start to soften, add water, salt and lemon juice, and bring to a simmer until salt dissolves.

Step 4

Once cooked, remove brine from heat and allow it to come to room temperature.

Step 5

Place chicken in a large sealable container and cover with brine until immersed. Weigh down with a plate to ensure chicken is fully submerged.

Step 6

Place chicken in the refrigerator overnight.

Step 7

Remove chicken from the refrigerator and remove from brine and allow to come to room temperature for about 1½ hours.

Step 8

While the chicken is resting, bring a large pot full of oil up to 335 F.

Step 9

For the buttermilk soak:

Step 10

In a large bowl, whisk all the ingredients until well-combined. Set aside.

Step 11

For the chicken dredge:

Step 12

In a large bowl, whisk all the ingredients until well-combined. Set aside.

Step 13

For the persillade dipping sauce:

Step 14

Place all ingredients into a blender. Blend, making sure to scrape down the sides to incorporate all parsley. Make sure the mixture is very finely blended so there are no chunks of garlic.

Step 15

To cook:

Step 16

Once chicken is at room temperature, dunk in buttermilk soak, shake off excess and toss in the dredge mixture.

Step 17

Fry at 335 F (25 minutes for a whole chicken, or 10 minutes for chicken pieces) and remove from oil to drain on a towel. Temp the chicken to ensure doneness (breast should be about 150 F degrees; leg meat should be about 185 F).

Step 18

To serve:

Step 19

Plate with any garnishes you choose, including chili crisp, honey or lemon slices dressed with Creole seasoning on a platter for presentation.

Step 20

When carving the chicken, use a knife to cut around the thigh on both sides. Remove the back of the chicken and cut off the wings. Cut the breasts in half through the bone. Place on a smaller plate with rosemary and lemon.

Step 21

Offer selection of dipping sauces, including the Persillade Dipping Sauce, along with the chicken, as desired.