Brine the chicken: Twenty-four hours prior to mealtime, mix the garlic salt, kosher salt and 1/2 teaspoon coarse pepper in a large bowl and add the chicken. Add enough water to the bowl to make sure the chicken is fully submerged, but do not use any more water than necessary to cover it. Place a lid on the bowl and refrigerate for 24 hours.
For the coating: Mix the flour, paprika, sea salt, California chili powder, ground pepper garlic powder and onion powder in a bowl. Coat the chicken with the flour mixture.
Heat 1/2-inch of oil in a 12-inch skillet over medium-high heat until it is hot but not smoking. Shake excess flour mixture off of chicken and carefully place 4 pieces of dusted chicken into the skillet. Fry the chicken, flipping every 5 to 6 minutes, until crispy and golden brown, 18 to 21 minutes.
Use tongs to remove the chicken from the skillet and place it on a cooling rack that has a large pan beneath it to catch excess oil. To double-check the chicken is done, poke it with a fork all the way to the bone and if no juices come out, the chicken is done. If not, return the chicken to the frying skillet immediately for 3 to 5 minutes more. Cook the remaining chicken the same way. Allow the chicken to cool 5 to 8 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.