Southern Fried Buttermilk Rangitikei Chicken

Simple quick and so delicious, Mark Southon's twist on a universal favourite.

For the chicken:
8 x Rangitikei free range chicken thighs
Canola oil
buttermilk
salt and pepper
chicken thighs

For the brine:
4 x lemons
thyme
bay leafs
garlic
parsley
salt
black pepper corns
honey

For the coating:
150g flour
20g garlic powder
20g onion powder
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon pepper
1 tablespoon celery powder

For the coating, mix all the spices into the flour and set aside for later.
To make the brine heat a pot of water on the stove and add all the ingredients, bring to the boil and allow to cool. When completely cold add the chicken and brine for 3-4 hours.
When the chicken is ready take out of the brine and dry on a cloth. Next get three bowls ready, two with flour mix and one with buttermilk.
Dip your chicken portions into the flour mix, shake of excess, then dip into the butter milk and then back into the flour mix. Now you are ready to deep fry.
Cook at 160 C for about 4-6 minuets depending on the size of the chicken thighs. Drain off on some kitchen towels. They should be golden brown and crispy.
To serve arrange them in a basket and season with some chopped rosemary and salt. Or serve it between a toasted burger bun and coleslaw with some chili mayo on the side.