Summer Savory-Brined Fried Chicken

Combine water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlic powder together in a large pot or bowl. Stir until salt and sugar dissolve.

Place chicken pieces in a gallon size bag. Pour brine over the chicken. Seal and refrigerate for at least 2 hours but not more than 4. You can also complete this step in a non-reactive bowl with a lid.

Rinse and pat the chicken dry.

Combine flour, remaining summer savory and remaining salt together in a bag. Place chicken in bag, seal it and toss to coat. Allow it to sit for 15 minutes.

Turn oven to warm setting. Cover a baking sheet with paper towels and place a cooling rack over the top.

Heat 2 inches of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 4 pieces of chicken in the oil, skin side down, cover the pan and cook for 6-7 minutes or until browned. Turn the chicken, cover the pan and cook another 6-7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Place pan in the warmed oven to keep warm while you cook the remaining chicken.

Once finished with the second batch, transfer all the chicken to a serving platter, sprinkle lightly with salt and serve.