1 (3 to 4 pound) chicken, cut into 12 pieces
Kosher salt and freshly ground black pepper
4 tablespoons fresh lemon juice
Peanut or vegetable oil, for frying
2 cups all-purpose flour
3 eggs, beaten
4 sprigs thyme
4 sprigs rosemary
4 cloves garlic, peeled and smashed

Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour.


Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil).

Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.)

Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more.

Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic.