Directions

• In a pot, add all of the ingredients for the brine. Heat to medium heat and cook just until it comes up to a simmer. Remove from heat and let cool completely. 
• Transfer the chicken to a large plastic freezer bag.  Pour the brine into the bag with chicken and seal well. Marinate in the brine for at least 24 to 48 hours. You could also marinate in a storage container if that is easier. 
• When ready to cook chicken, remove from refrigerator at least 40 minutes before. Drain and discard all of the brine, set chicken aside.
• In one dish, combine the buttermilk and hot sauce, stir well to combine and set aside. In another dish, combine the flour with cornstarch and all of the seasonings, stir well, set aside.
• In a heavy, deep pot, preheat the oil to 300 degrees. Line a baking sheet with foil or parchment paper.
•  One at a time dip chicken into the buttermilk, then into the flour. Repeat with buttermilk then again in the flour. Use your hands to press flour onto chicken. Transfer chicken pieces to lined baking sheet and let rest  for at least 20-25 minutes while oil comes up to temperature.
• Fry only 2 to 3 pieces of chicken at one time so you do not overcrowd the pan. Fry the chicken for 17 to 19 minutes, turning over halfway through cooking time. Remove one piece of chicken and check the temperature with a meat thermometer, should read at least 165 degrees. Let chicken rest on a plate lined with paper towels for at least 15 to 20 minutes, it will be hot!