In a large pot, combine the water and œ cup salt and stir to dissolve. Submerge the chicken and brine 4 to 6 hours.
In a large bowl, mix the flour, cornstarch, the remaining 1 tablespoon salt, onion powder, garlic powder, paprika, white pepper and cayenne pepper. Set aside.
Remove the chicken from the brine and pat dry with paper towels. Dredge in the flour mixture. Let sit, refrigerated and uncovered, 2 to 6 hours.
In a deep cast-iron Dutch oven, heat the oil to 325 degrees.
Dip the chicken in the buttermilk, and dredge again in the flour mixture. Shake off any excess flour and deep-fry 12 to 18 minutes, until the internal temperature reaches 160 degrees for dark meat or 150 degrees for white meat.
Let the chicken rest 10 minutes on a paper towel-lined plate before serving.
½ cup plus 1 Tbsp. kosher salt, divided
8 pieces chicken, skin-on
1 cup self-rising flour
1 cup cornstarch
1 Tbsp. onion powder
1 Tbsp. garlic powder
½ Tbsp. smoked paprika
½ Tbsp. white pepper
¼ Tbsp. cayenne pepper
Frying oil, such as grapeseed, peanut or rice bran
Buttermilk, for dredging
This article appears in Guide to Beer 2015.