Art Smith's Fried Chicken

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For the buttermilk brine:

1 to 1/2 pound chicken, cut into 8 pieces

1/2 cup kosher salt

1/2 gallon water

1 quart buttermilk

For the "dredge":

3 cups of White Lilly Self-Rising Flour

1 cup of pulverized corn flakes

1 tablespoon of black pepper

1 teaspoon of hot red pepper

1 tablespoon of garlic powder

1 tablespoon of onion powder

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