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1.
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The night before, or at least 2 hours before, boil water, kosher salt, dried or fresh parsley, lemon juice, whole peppercorns, garlic powder or fresh garlic cloves and thyme.
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Let it boil for a minute or two to dissolve the salt, then take it off the heat.
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If you are patient, which I am not, let the brine cool completely on its own.
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If youre anything like me, let it cool a bit and then put it in the freezer for half an hour.
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Once cooled, pour the brine into a seal-able container and add the chicken.
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Brine it in the refrigerator overnight or for at least 2 hours.
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2.
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Take the chicken out of the brine, rinse, pat dry, and lay it on a cooling rack over a cookie sheet.
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3.
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In a paper bag, or large bowl, mix together the flour, seasoning salt, garlic powder, onion powder, cayenne pepper, and salt and pepper.
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In a separate bowl, mix together the eggs, water and hot sauce.
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Coat the chicken in the dry mixture and shake off the excess.
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Follow by coating it in the egg mixture and again in the dry mixture.
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Place the chicken on the same cookie sheet to let the breading set up while youre preparing the oil.
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4.
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In a deep skillet or a large pot, heat vegetable oil over medium heat until it reaches 350 degrees F. Do not fill the pan or pot more than halfway full.
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Once the oil is up to temperature, place the breast pieces in carefully.
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Allow to cook for 2 minutes.
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Follow with the remaining pieces (or until the pan is full).
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If using a skillet, check to make sure it is not getting too brown too quickly.
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After about 8 minutes, if using a skillet, flip the chicken.
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The chicken should cook for about 15-18 minutes in total.
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5.
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Remove the chicken from the oil using tongs or a kitchen spider, sprinkle with a bit of salt right after you take it out of the pan.
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Let it cool on a sheet of paper towel for a couple of minutes, then serve it up with some fries or pasta salad!
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(And some ketchup or hot sauce, if you so chose!)
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Recipe adapted for my own taste from Thomas Kellers Ad Hoc cookbook.
