Step 1

Place all the chicken brine ingredients in a pot and bring to a boil.

Step 2

Boil the brine for 1 minute, until the salt dissolves, then chill it completely.  If you’re in a hurry, you can place the mixture in a bowl and set that in an ice bath. Otherwise, let it chill to room temperature, then place it in the fridge.

Step 3

Once the mixture is chilled, place the chicken in the brine for 8 hours. Try not to go beyond 8 hours or the chicken will get too salty.

Step 4

Discard the brine and pat the chicken very dry with paper towels. Let the chicken sit at room temperature for 1 hour while you prep the other ingredients.

Step 5

Mix the flour with the garlic powder, onion powder, paprika, cayenne, salt, and pepper. Split this between two bowls. Place the buttermilk in a third bowl, and set it in between the two spiced flour bowls.

Step 6

Using either a dedicated deep fryer or a heavy-bottomed pot at least 10" wide and checking the temperature with a thermometer, add enough tallow to come a few inches up the pot. Preheat the temperature to 320F.

Step 7

In the meantime, bread the drumsticks and thighs by dipping each piece into the flour mixture, shaking off the excess, then the buttermilk, shaking off the excess, then the flour mixture again.

Step 8

Fry the drumsticks and thighs for 10 minutes, until golden brown and 170F inside, then drain on paper towels.

Step 9

Raise the fryer heat to 340F. Dip the wings and breasts into the flour, shake off the excess, then the buttermilk, shake off the excess, then the flour again.

Step 10

Fry the wings and breasts for 6 to 7 minutes, until golden brown and cooked to 160F, then drain on paper towels. Enjoy!