Tailgate Fried Chicken

Directions

1. 1
   Cut the chickens into quarters. Pour brine into a container large enough to hold the chicken pieces. Add the chicken and refrigerate for up to 8 hours. Do not over soak as the chicken will be too salty. . Arrange on platter and enjoy!
2. 2
   Remove the chicken from the brine, (discard the brine) and place chicken on a wire rack set over a baking sheet. Pat dry with paper towels. Let rest at room temperature for 1 hour.
3. 3
   In a large pot, pour in 2 inches of oil, or a third of the way up in the pot. Heat oil to 320 degrees.
4. 4
   Meanwhile, combine flour,onion powder, garlic powder, paprika, cayenne, seasoned salt and black pepper. Pour the buttermilk in a second bowl. Just before frying, dip the chicken in the buttermilk, then generously coat the chicken with the flavored flour mixture. Place coated chicken on parchment lined baking sheet.
5. 5
   Carefully lower the chicken in the oil. Depending on the size of your pot, only fry 3 pieces at a time. Fry chicken, carefully monitoring the oil temperature. Continue to fry, turning the pieces as necessary for even cooking, for 11-12 minutes.
6. 6
   Transfer fried chicken to a cooling rack that is placed over a brown paper bag
7. 7
   Arrange on platter and enjoy!