Step 1- In a very large bowl or container, mix all of the marinade ingredients together until they are completely uniform.

Step 2- Submerge the chicken in the marinade and allow it to marinate for 3 hours.

Step 3 - Remove the chicken from the brine, shake off the excess, and then refrigerate for up to 8 hours if need be.

Step 4- In a large dish or bowl, mix your corn starch, flour, spices, and milk together. The milk will help it clump a little making for tasty crunchy parts in the chicken.

Step 5- In another bowl, beat your eggs.

Step 6- Now dip the chicken in the flour, then the eggs, then the flour again and set on a wire rack.

Step 7 - Once all the chicken is coated, heat your oil to 375 degrees in a large pot.

Step 8 - Once the oil is hot enough, in batches, start frying your chicken. *I always test my oil by throwing a few clumps of flour in there to see if it starts to sizzle quickly.

Step 9 - As you put your chicken in the oil, the temp. will drop so be careful not to overcrowd it.

Step 10 - Cook the chicken in the oil until it turns golden brown all over, about 8 minutes per batch.

Step 11- As pieces cook, lay them on another wire rack to allow excess oil to drip off, preventing your chicken from getting soggy.

Step 12- As the chickens cook, transfer them to a 300 degree oven, allowing the internal temps to reach the optimal temperature.

Step 13- Once all your chicken is cooked, serve and enjoy the praise!