California Fried Chicken

Chicken

• 1/4 cup extra-virgin olive oil

• 3 tablespoons kosher salt

• 2 tablespoons freshly ground black pepper

• 1 1/2 tablespoons minced fresh rosemary, plus 4 sprigs

• 1 1/2 tablespoons minced fresh thyme, plus 4 sprigs

• 1 1/2 tablespoons minced fresh sage, plus 4 sprigs

• 5 minced fresh bay leaves, plus 5 whole leaves

• 3 garlic cloves, minced, plus 1 head, broken into cloves and unpeeled

• 2 (3-pound) whole chickens, cut into 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters

Batter

• 1 3/4 cups cornstarch

• 1 3/4 cups all-purpose flour

• 1/4 cup Ultra-Tex 3

• 1 tablespoon ground coriander

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon black pepper

• 1 tablespoon kosher salt

• 1 tablespoon granulated sugar

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons MSG

• 3 1/4 cups water

• 2 tablespoons Tabasco

• 2 tablespoons vodka

Seasoned Flour

• 2 cups all-purpose flour

• 1 1/2 cups rice flour

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 tablespoons kosher salt

• 1 1/2 tablespoons freshly ground black pepper

Additional Ingredients

• Canola oil, for frying

• Flaky sea salt, for sprinkling

• Lemon wedges, for serving

Directions

1. Sous vide the chicken: Set up a very large water bath in a heat-proof container. Set up an immersion circulator according to the manufacturer’s instructions and set it to 150°F.

2. Mix olive oil, salt, pepper, minced herbs, minced bay leaves, and minced garlic in a medium bowl. Rub the herb mixture all over the chicken and transfer the pieces to 2 large sous vide bags. Using a vacuum sealer, seal the bags according to the manufacturer’s instructions. Place the sealed bags in the preheated water bath and sous vide for 4 hours. Reserve the herb sprigs, whole bay leaves, and whole garlic cloves for frying.

3. Meanwhile, make the batter: Combine cornstarch, all-purpose flour, Ultra-Tex 3, coriander, garlic powder, onion powder, pepper, salt, sugar, baking powder, and MSG in a large bowl. Whisk water, Tabasco, and vodka in a medium bowl or large glass measuring cup. Gradually stir the liquid into the dry ingredients until smooth.

4. Make the seasoned flour: Combine all-purpose flour, rice flour, garlic powder, onion powder, salt, and pepper in a large bowl.

5. Place a wire rack in a large rimmed baking sheet and place it in the oven. Preheat the oven to 200°F. Heat 3 inches canola oil with the herb sprigs, bay leaves, and garlic cloves in a large, heavy-bottomed saucepan over medium-high until the oil reaches 375°F. As the herbs, bay leaves, and garlic crisp during heating, transfer them to paper towels to drain.

6. Fry the chicken: Dip the chicken in the batter, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it lightly so it adheres, then transfer to another large rimmed baking sheet.

7. Fry the chicken in batches, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°F, about 6 minutes for the breasts and 8 minutes for the wings, thighs, and drumsticks. Transfer the fried chicken to the rack in the oven to keep warm. Let the oil return to 375°F between batches.

8. Transfer the fried chicken to a platter and garnish with the fried herbs, bay leaves, and garlic. Sprinkle with flaky sea salt and serve immediately with lemon wedges.