In a large bowl or pot that fits in your fridge, fill with enough water to dissolve your salt. After salt dissolves, add chicken and fill til the chicken is covered. Cover and put in the fridge a day prior to cooking if possible, otherwise, several hours before you cook it. A day before is the best.
Make your dredge. Mix your flour and seasonings. I use a 9x13 pan so I can coat one batch at a time.
In a large cast iron skillet, on medium/high heat, heat enough oil to come up the sides a little, maybe 1/2-1 inch.
Roll your chicken pieces in the flour and allow to sit in the flour til you get a batch dredged. Roll each piece again before putting it in. Shake off the excess and carefully put in the hot oil. Allow the chicken to cook on one side, without flipping, for a good 10-15 minutes. You may have to adjust your heat a little during cooking. At that time, turn the pieces over and repeat. when the juices run clear, youre good to go. I cook my chicken to death.
