Southern Living JULY 2001
Combine 3 quarts water and 3 teaspoons salt in a large bowl; add chicken. Cover and chill 1 hour. Drain chicken, and rinse with cold water; pat dry.
Whisk together egg and 1 cup water.
Combine remaining 1 teaspoon salt, flour, garlic powder, and pepper in a heavy-duty zip-top plastic bag. Dip 2 chicken pieces in egg mixture. Place pieces in bag; seal and shake to coat. Remove and repeat procedure with remaining pieces.
Heat oil to 360° in a Dutch oven. Fry chicken, in batches, 16 minutes or until golden, turning twice. Drain on paper towels.
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