• For 2 1/2 pounds of chicken pieces, you'll need:

To Brine the Chicken

• 3/4 cup coarse kosher salt
• 3/4 cup granulated sugar
• 1 cup boiling water
• 1 gallon cold water
• 1 tablespoon black pepper
• 1 large bowl

To Coat the Chicken

• 1 tablesppon black pepper
• 1 tablespoon garlic powder
• 3 cups flour
• Large plastic bag

To Fry the Chicken

• 1 1/2 cups lard or solid vegetable shortening, such as Crisco
• Cast Iron Skillet
• Tongs
• Brown paper bags to drain the chicken

1. Place the chicken in a large bowl.
2. Combine the brine ingredients, and pour over the chicken, making sure the chicken is completely submerged.
3. Refrigerate for 1 1/2 hours.
4. Remove the chicken from the brine.

1. Combine the coating ingredients in a plastic bag.
2. Place the chicken pieces in the bad one at a time.
3. Shake until well coated.

1. Melt the fat in the skillet, heating it to 350 degrees.
2. Place chicken in the skillet, being careful not to crowd it. Depending on the size of your skillet, you may need to work in two batches.
3. Fry the chicken for 12 to 15 minutes or until the bottom side of each piece is golden brown.
4. Turn the chicken and cook th eother side for an additional 12 minutes, or until golden brown.
5. Remove from the skillet, and drain on brown paper bags.