Dry brine:

Take all the ingredients for the brine and the chicken pieces place them in a ziplock bag or air tight container. Rub the brine into the chicken. Don't be shy. Let sit in the fridge for at least 4 hours or overnight( I recommend overnight).

Put the flour, corn starch, sugar, salt and pepper in a large plastic bag. 

Open the ziplock bag with the chicken and pour in buttermilk. Give them a good shake. Take out a couple pieces of chicken at a time and place them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a wire rack and cover them with a dish towel/ paper towel what ever you have. Allow them to sit and the flour/buttermilk mixture to get sticky. This requires trust. It works.

Fill a large cast iron skillet about 1/2 full with oil. Heat until VERY hot but not smoking. Put in the leg and thighs first. remember not to over crowd. Fry the chicken on both sides until brown. When browned, reduce heat and cover skillet; let cook for 30 minutes (this is how the chicken will cook on the inside). Now for the crispy skin: remove the cover, raise heat again and continue to fry until crispy.

Remove the chicken from the oil and place the chicken on paper towels. Then to cool place them on a wire rack and place in an oven to keep warm while the other pieces are frying. That is why I recommend frying the dark pieces first so that they won't dry out in the oven.  

Serve warm or at room temp with honey. Enjoy!