Ingredients

• 1 qt water
• 2 tablespoons salt
• 2 teaspoons cayenne
• 2 teaspoons garlic powder
• 1 1/2 teaspoons white pepper
• 1 tablespoon soy sauce
• 2 teaspoons Worcestershire sauce
• 4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)
• About 12 cups vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon white pepper

Instructions

1. Whisk together all marinade ingredients in a large bowl.
2. Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
3. Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don’t have that wide a pot, you can fry the chicken in two batches.)
4. Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
5. Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.