Using a mortar and pestle or spice grinder, grind together salt, rosemary, pepper and bay leaves. Crushing the dried herbs exaggerates the flavors, penetrating the chicken better. Pour mixture into a large airtight freezer bag. Set freezer bag into a medium bowl to help it stand up right.
Using a microplane or small food processor, grate or pulse garlic and onion to a pulp. Add to the freezer bag mixture.
Finish freezer bag brine by adding buttermilk, sea salt and sugar. Close and shake to blend mixture.
Rinse chicken pieces, patting dry, and add to the same freezer bag. Massage brine into chicken. Place the bowl, with freezer bag and all contents into the refrigerator for 24 hours.
In another airtight freezer bag combine flour through white pepper and blend thoroughly.
One and a half hours before serving, remove chicken from brine and contents from refrigerator. Remove chicken from brine, discarding any large pieces of herb and tapping to remove any excess buttermilk.
Add chicken pieces to the flour mixture bag and shake it like a Polaroid picture!
Place pieces on a cooling rack Allow to dry and set for 30-60 minutes.
Preheat oven to 400 degrees. Heat vegetable oil in a large frying pan on high.
Oil will start to have a sheen when it is fully heated. Carefully add chicken pieces, working in batches to not overcrowd the pan. Fry for 12 minutes, turning throughout the process to browned and crisp fully. Remove to a baking sheet and place into the heated oven.
Repeat until all chicken is fried. Allow all chicken to continue heating in the oven for 5 minutes or until fully cooked. Chicken temperature should be 180 degrees. Serve immediately and enjoy!
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