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["1. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.", "", "", "2. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.", "", "", "3. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil.", "", "", "4. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.", "", "5. Take them out with tongs letting them drain back into the pan prior to placing on paper towels.", "", "Note:", "I use my own brand of blackening seasoning, ""Butt Kickin' Blacken"" www.capnrons.com, you could easily use your own favorite. However, since most of the ""store bought"" varieties include a lot of salt, I would eliminate the salt from the following recipe."]
