Ingredients: One 3-4 lb chicken, cut into 8 pieces • 2 cups buttermilk • 3 tablespoons kosher salt • 2 teaspoons smoked paprika • 1 teaspoon garlic powder • 1 cup all-purpose flour • Oil for frying • 3 lemons, halved • 20 fresh sage leaves • Fleur de sel Method Combine buttermilk, salt, paprika, and garlic powder in a large bowl. Add chicken, cover, and refrigerate overnight. Remove chicken 30 minutes before cooking. Mix flour with 1 teaspoon salt and ½ teaspoon paprika in a shallow dish. Heat ½ inch oil to 325°F in a cast-iron skillet. Dredge chicken, shake off excess, and fry 12-15 minutes until internal temp reaches 165°F. Transfer to a wire rack. The overnight buttermilk cure is non-negotiable—it breaks down proteins and guarantees tender, juicy meat regardless of cooking time. In the last 3 minutes of frying, add lemon halves cut-side down to the oil and char them completely (they'll blacken). Remove. Working quickly, drop 5-6 sage leaves at a time into the hot oil for 15 seconds until crispy. Plate chicken, arrange charred lemon and fried sage on top, finish with fleur de sel. Serve immediately.