Add <quantity>8<unit>g</unit></quantity> of whole black pepper to a blender

Add <quantity>11<unit>g</unit></quantity> of celery seed

Add <quantity>23<unit>g</unit></quantity> of onion powder

Add <quantity>8<unit>g</unit></quantity> of paprika

Add <quantity>2 ½<unit>g</unit></quantity> of fine salt

Blend from low speed to medium speed until the spices are pulverized

Add <quantity>600<unit>g</unit></quantity> of all purpose flour to a bowl

Add <quantity>150<unit>g</unit></quantity> of cornstarch

Add spice blend

Mix to combine. The breading flour is ready

Add <quantity>25<unit>g</unit></quantity> of whole black pepper to a blender

Add <quantity>12<unit>g</unit></quantity> of dried rosemary powder

Add <quantity>100<unit>g</unit></quantity> of fine salt

Add <quantity>5</quantity> dried bay leaves

Add <quantity>37<unit>g</unit></quantity> of sugar

Add <quantity>18<unit>g</unit></quantity> of celery seeds

Blend from low speed to medium speed to pulverize the spices

The fried chicken cure is ready

Lay out <quantity>600<unit>g</unit></quantity> of boneless and skinless chicken legs as flat as possible

Use <quantity>12<unit>g</unit></quantity> of the fried chicken cure to evenly season both sides of the chicken legs

Cover and let cure in the refrigerator for 12h

Remove the chicken thighs from the refrigerator. Leave at room temperature for 45m to temper

Dip each chicken thigh in <quantity>300<unit>g</unit></quantity> of buttermilk, coating completely

Move the chicken thighs into <quantity>400<unit>g</unit></quantity> of breading flour and dredge. Gently shake off any excess flour

Add chicken thighs to a pan filled halfway through with vegetable oil at medium heat. Keep chicken from sticking to the bottom of the pan. Fry for at least 8m until dark golden brown and crispy

The fried chicken is ready

Enjoy!!