Southern Style Extra Hot Fried Chicken

Step 1: To prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is.

Step 2: Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.

Step 3: In a bowl, combine the ingredients for the very hot spice mixture.

Step 4: In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.

Step 5: Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture.

Step 6: Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge.

Step 7: Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.

Step 8: Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer.

Step 9: In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash.

Step 10: Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.

Step 11: Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side.

Step 12: Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered.

Step 13: Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.