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1
Combine water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlic powder together in a large pot or bowl.
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2
Stir until salt and sugar dissolve.
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3
Place chicken pieces in a gallon size bag.
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4
Pour brine over the chicken.
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5
Seal and refrigerate for at least 2 hours but not more than 4.
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6
You can also complete this step in a non-reactive bowl with a lid.
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7
Rinse and pat the chicken dry.
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8
Combine flour, remaining summer savory and remaining salt together in a bag.
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9
Place chicken in bag, seal it and toss to coat.
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10
Allow it to sit for 15 minutes.
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11
Turn oven to warm setting.
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12
Cover a baking sheet with paper towels and place a cooling rack over the top.
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13
Heat 2 inches of oil in a 12 inch skillet over medium heat.
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14
Once the oil is hot lay 4 pieces of chicken in the oil, skin side down, cover the pan and cook for 6-7 minutes or until browned.
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15
Turn the chicken, cover the pan and cook another 6-7 minutes.
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16
Remove the lid and cook an additional 2 minutes or until it is golden brown.
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17
Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack.
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18
Place pan in the warmed oven to keep warm while you cook the remaining chicken.
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19
Once finished with the second batch, transfer all the chicken to a serving platter, sprinkle lightly with salt and serve.
