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1
In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves.
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2
With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly.
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3
Pour mixture into large plastic container or nonreactive stockpot.
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4
Add 7 cups buttermilk and stir until salt is completely dissolved.
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5
Immerse chicken, cover with plastic wrap, and refrigerate until fully seasoned, 2 to 3 hours.
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6
Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet.
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7
Refrigerate uncovered for 2 hours.
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8
(After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer).
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9
Measure flour into large shallow dish.
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10
Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam).
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11
Working in batches of 3, drop chicken pieces in flour and shake pan to coat.
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12
Shake excess flour from each piece.
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13
Then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off.
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14
Coat chicken pieces with flour again, shake off excess, and return to wire rack.
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15
Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees.
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16
Line large plate with double layer of paper towels.
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17
Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375F over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches.
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18
Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others.
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19
(Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325F Adjust burner if necessary).
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20
Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer.
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21
Using tongs, transfer chicken to paper towellined plate; let stand 2 minutes to drain, then transfer to rack in warm oven.
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22
Replace paper towel lining on plate.
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23
Return oil to 375F and fry remaining pieces, transferring pieces to paper towellined plate to drain, then transferring to wire rack.
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24
Cool chicken pieces on wire rack (outside oven) about 5 minutes and serve.
