Servings: 6 to 8

FOR THE CHICKEN BRINE: subheading: FOR THE CHICKEN BRINE:
3 tablespoons kosher salt, such as Diamond Crystal (or 1½ tablespoons fine salt) 3 tablespoons kosher salt, such as Diamond Crystal (or 1½ tablespoons fine salt)
3 tablespoons granulated sugar 3 tablespoons granulated sugar
1½ teaspoons MSG (optional) 1½ teaspoons MSG (optional)
8 whole chicken legs (or 8 drums and 8 thighs), about 6 pounds 8 whole chicken legs (or 8 drums and 8 thighs), about 6 pounds
FOR THE HERB SEASONING: subheading: FOR THE HERB SEASONING:
¼ cup dried parsley ¼ cup dried parsley
1 tablespoon dried sage 1 tablespoon dried sage
1 tablespoon chicken bouillon powder 1 tablespoon chicken bouillon powder
1 ½ teaspoons onion powder 1 ½ teaspoons onion powder
1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar 1 teaspoon granulated sugar
¾ teaspoon ground cayenne ¾ teaspoon ground cayenne
¼ teaspoon MSG (optional) ¼ teaspoon MSG (optional)
FOR FRYING AND SERVING: subheading: FOR FRYING AND SERVING:
5 to 8 cups peanut or safflower oil 5 to 8 cups peanut or safflower oil
5 cups all-purpose flour or Italian 00 flour (see Tip) 5 cups all-purpose flour or Italian 00 flour (see Tip)
2 teaspoons kosher salt, such as Diamond Crystal (or 1 teaspoon fine salt) 2 teaspoons kosher salt, such as Diamond Crystal (or 1 teaspoon fine salt)
⅓ cup lightly packed fresh sage leaves ⅓ cup lightly packed fresh sage leaves
2 lemons 2 lemons

Brine the chicken: In a large container with at least 6-quart capacity, combine 2 quarts water with the salt, sugar and MSG (if using), and whisk until dissolved. (Or mix the brine in a bowl and divide into two containers with at least 3-quart capacity.)
Divide the legs into drumsticks and thighs by slicing through the knee joint along the white fat line (unless you start with drums and thighs). Trim away any excess fat, then transfer the pieces to the brine as you work. Cover and refrigerate for at least 24 hours and up to 36 hours.
Meanwhile, make the herb seasoning: In a small bowl, crumble the parsley between your fingers until fine. Combine with sage, chicken bouillon, onion powder, pepper, sugar, cayenne and MSG (if using). Set aside.
When ready to fry: Fill a large Dutch oven with enough oil to come halfway up the sides. Attach a clip-on thermometer and heat the oil to 325 degrees, keeping the burner at medium-high heat. Line one sheet tray with paper towels and set a wire rack in another sheet tray. In a large bowl, whisk together the flour and salt. Drizzle ¼ cup of chicken brine into the flour and gently toss with your hands to prime it with little clumps that will create a craggy surface on the chicken.
While the oil is heating up and when it reaches 275 degrees, add the sage leaves and fry, stirring frequently until bubbling subsides, about 2 minutes. Use a slotted spoon to transfer to the paper towel-lined tray.
Remove the chicken from the fridge. Working with one piece of chicken at a time, lift chicken from the brine and immediately place it in flour with your "wet" hand. Using your other, "dry" hand, bury the chicken and press flour into all sides, packing tightly to form large clumps of flour coating on each piece. Lift chicken out of flour and shake to remove any loose flour before placing into the hot oil. Proceed until the skillet is full of pieces closely resting together (it will take 2 to 3 batches to fry all the chicken). Fry, flipping once, until golden brown all over, 7 to 9 minutes per side. (Once the chicken is added to the oil, the temperature will drop to between 250 and 275 degrees. Do not increase the heat to compensate; allow the oil temperature to gradually return to 325 degrees as the chicken cooks. The temperature should be up to 300 degrees after 10 minutes; if not, increase the heat. Once the oil returns to 325 degrees, reduce heat to maintain that temperature. Drop heat down to low in between batches while you’re breading and adding in the next round of chicken, as an empty pot of oil will quickly climb in temperature.)
As each piece of chicken has turned golden brown and has an internal temperature of at least 175 degrees, remove from oil to briefly blot on the paper towel-lined sheet tray. (If the oil temperature is well managed, crust color and cook time are good indicators of doneness if you don’t have an instant-read probe thermometer.)
Transfer chicken to the wire rack, generously season all over with herb seasoning, then let rest for 5 minutes and up to 1 hour (room temperature fried chicken is great!). To serve, crumble over the fried sage leaves and finely grate over the zest of the lemon. Cut the lemons into wedges and tuck alongside for guests to spritz.

00 flour is a finely milled Italian flour typically used for pizza and pasta doughs. Its powdery texture makes it less absorbent than other flours, sopping up less oil during frying and keeping the crust crisp and dry. You can purchase it online or from specialty stores.  00 flour is a finely milled Italian flour typically used for pizza and pasta doughs. Its powdery texture makes it less absorbent than other flours, sopping up less oil during frying and keeping the crust crisp and dry. You can purchase it online or from specialty stores.