In a large bowl or pot, dissolve 1 cup kosher salt in 8 quarts of water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
Mix together the next 5 ingredients (flour through pepper) and place in a a large sealable plastic storage bag. Shake. In a medium bowl, whisk the eggs and then whisk in the buttermilk. Dip 1/2 the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and place on a wire rack. Repeat for the remaining pieces. Put the rack on a baking sheet and place in the refrigerator for at least 1 hour, but preferably 2 hours.
Put oil in a large iron Dutch oven to a depth of 3/4 inch. Place over medium-high heat.
When oil reaches 365F arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes remove the cover. Adjust heat level if necessary so that oil bubbles at a moderate pace; not too rapidly and not too slowly. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while chicken is cooking.
Remove the fried chicken to the cleaned wire rack set over a baking sheet. Let drain for 5 minutes and serve.
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 432 (48%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 702.5mg||216 %|
|Sodium 14330.3mg||494 %|
|Potassium 745.2mg||20 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 46.5g|
|Protein 65.7g||94 %|
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Calories per serving: 905
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