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For the Brine:.
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In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
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Add chicken pieces, cover and refrigerate 2-8 hours.
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For the Spice Blend:.
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In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
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Mix well.
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Set aside half your spice blend.
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Add remaining spice blend to flour and mix well.
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In a deep pot add oil.
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Heat to 375 degrees.
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Meanwhile:.
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Set up a cookie sheet with a rectangular cake rack.
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Remove chicken from brine, setting each piece on rack.
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Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
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Coat in flour mixture-return to rack.
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Let stand for five minutes.
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Coat in flour one more time-return to rack.
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Let stand for an additional five minutes.
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Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
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There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
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Cook for 7 minutes, turn.
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Cook an additional 7 minutes.
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I use a meat sensor for the larger pieces.
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Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
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Repeat cooking process with remaining chicken.
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Repeat dusting of both sides of cooked chicken when second batch is complete.
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Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
