DirectionsIn a gallon-size zipperlock plastic bag, combine the salt, sugar, paprika, garlic cloves and bay leaves.
With a rubber mallot, smash the garlic into the salt and spice mixture thoroughly.
Pour the mixture into a large nonreactive bowl.
Add the buttermilk and stir until salt is completely dissolved.
Immerse the chicken in the brine, cover with plastic wrap and refrigerate until fully seasoned, 2-3 hours.
Coat and fry the chicken.