Place the chicken on a cutting board with the back facing up. Using a sturdy pair of kitchen shears, remove the backbone from the body. Halve the chicken lengthwise with a sturdy chef's knife, cutting through the sternum. Remove the thighs and drumsticks at the joints, as well as the wings. Cut each breast crosswise into thirds. You will have 12 pieces, not including the back (the back can be discarded or prepared with the rest of the chicken). Set aside.

In a large resealable plastic bag, or in a large nonreactive container, combine the salt with 2 quarts water, stirring until the salt is dissolved. Stir in the garlic, thyme and rosemary, then add the chicken pieces, making sure they are completely submerged. Seal the bag or cover the container tightly, and refrigerate overnight.

Remove the chicken from the brine and pat dry with paper towels. Place the buttermilk in a medium bowl. In a large, shallow baking dish, combine the flour, cayenne pepper and Hungarian paprika.

Dip the chicken, one piece at a time, in the buttermilk. Shake off the excess buttermilk and dredge in the flour mixture, coating the piece completely. Repeat once more with the buttermilk and flour for a double coating of batter. Repeat with all of the pieces, placing the dredged pieces on a wire rack. Allow to stand at room temperature for 1 hour to dry completely.

Heat one-half inch of oil in a large, heavy-bottom skillet over medium-high heat until a thermometer inserted reads 160°Fry the chicken, a few pieces at a time, until they are a rich, golden brown on each side, about 15 minutes total. The meat should be firm; a thermometer inserted should read 70°Remove the fried chicken to a paper-towel-lined pan or plate.

Serve the chicken with lemon wedges and the remoulade.

If not serving immediately, allow the chicken to cool to room temperature, then refrigerate until cold. Pack in an air-tight container before transporting.

Beat the egg yolk, mustard, pepper, salt and the vinegar in a mixing bowl with a whisk, then add the sunflower oil in drops as soon as the emulsification begins, stirring in a fine stream until a creamy mayonnaise is obtained.

Season to taste with lemon juice and weigh in portions for further use. Work quickly and keep it cool in case of longer interruptions.

If the mayonnaise is not to be used as a basic sauce, but rather as a side dish, add some more seasoning.

Peel the eggs and cut them into very fine cubes.

Finely chop the curly young parsley

Cut all other ingredients into a very fine Brunoise

Add all ingredients with a large spoon into the mayonnaise and mix it in delicately.