Step 1

To Brine the Chicken: In a very large mixing bowl or vessel, stir together water, salt, black pepper, and red chile flakes until salt is dissolved.

Step 2

Add chicken, making sure it is submerged in the brine. Cover with plastic and refrigerate for at least 4 and up to 12 hours.

Step 3

For the Flour Dredge: In a medium bowl, whisk together seasoning salt, flour, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne.

Step 4

Fit a wire rack over a rimmed baking sheet. Working with one piece of chicken at a time, lift chicken from brine and dip in the flour mixture to completely coat, using fingers to press the flour coating onto every nook and cranny.

Step 5

Place the dredged chicken on rack and repeat with the remaining chicken pieces.

Step 6

To Fry: Line a second baking sheet with a wire rack for the finished fried chicken. Fill a large cast iron skillet with about 1 inch oil and heat to 350°F (175°C) over medium-high heat. Working in batches and being careful not to overcrowd the skillet, fry chicken, turning once, until golden brown all over and an instant-read thermometer inserted into the center (but not touching the bone) registers 150°F (65°C) for white meat and 165°F (75°C) for dark, about 15 minutes per batch (note that frying times can vary depending on the size and shape of the chicken pieces).

Step 7

Transfer fried chicken to the prepared rack and let cool at least 5 minutes before serving. Return oil to 350°F (175°C) and repeat with remaining chicken.