Step 1

Place salt and water in a large saucepan over medium heat. Cook, stirring, for 2-3 minutes until salt dissolves. Remove from heat. Set aside to cool completely.

Step 2

Cut marylands in half through thigh joint to separate thigh and drumstick. Place chicken in a glass or ceramic dish. Pour over salt mixture. Cover. Place in fridge for 6 hours to brine.

Step 3

Remove chicken from the brine and pat dry with paper towel. Place in a glass or ceramic dish and pour over buttermilk. Cover. Place in the fridge for 8 hours or overnight to marinate.

Step 4

Remove chicken from the buttermilk and pat dry. Poach chicken in a large saucepan of simmering water for 10 minutes or until just cooked through. Drain. Set chicken aside to cool completely.

Step 5

Lightly beat eggs and water in a bowl. Combine flour and extra salt on a plate. Season with pepper. Dip chicken in egg mixture, then coat in flour, shaking off excess. Place a wire rack on a baking tray. Add oil to a saucepan or electric deep-fryer to come one-third up the side and heat to 180°C over medium-high heat. Deep-fry the chicken pieces, in batches, for 3-4 minutes or until crisp and golden. Transfer to prepared rack to drain. Sprinkle with sea salt flakes. Serve immediately with the lime wedges.