The Yardbird's Fried Chicken

So, recently I was in Miami on business and a good friend took me to an incredible restaurant call Yardbird Southern Table and Bar.  This place is a Mecca of southern cuisine run by Executive Chef and co-owner, Jeff McInnis.  His fried chicken — better known as yardbird — is a legendary experience 150 years in the making. This is spicy, crispy, yummy.  It's served with a spicy Maple syrup (mix maple syrup and your favorite hot sauce).  At the restaurant this chicken is served on a warm waffle and drizzled with this amazing maple syrup.  I've died and gone to heaven my friends!  Enjoy.

Servings:4 to 6

For the brine
1 1/4 quarts water
3/4 cup sugar
3/4 cup salt
1 1/4 quarts ice water
5 tablespoons paprika
5 tablespoons cayenne
1 tablespoon ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion

For the dredging flour
1 1/4 quarts all-purpose flour
2 tablespoons plus one teaspoon granulated garlic
5 teaspoons granulated onion
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground black pepper

For the fried chicken
16 pieces chicken (two whole chickens cut into 8 pieces)
vegetable shortening or lard, for frying

For the brine:

Place the water (not the ice water), sugar, salt and spices in a pot and bring to simmer over medium heat for 5-6 minutes.
Whisk to ensure that all spices and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill to at least 40 degrees.
Place the cut chicken in a container and pour the cold liquid brine over the chicken.
Chill in refrigerator for 24 hours.

For the flour:
Mix all spices and flour well.

To make the chicken:
Remove the chicken pieces from the brine and dredge in the seasoned flour.
Place the shortening in a 12-inch cast iron pan and melt slowly. The goal is to have the shortening about ½ inch up the side of the pan.
Heat the shortening over low heat until it reaches 325°F. Use a candy thermometer to regulate the temperature.
Place the 4 larger breasts in skin side down along with the thighs. Fry adjusting the flame to maintain the 325°F. after 8 minutes flip the pieces over. Fry for another 6 minutes. Remove from oil and let sit on a rack or paper towels.
Stick the thickest pieces with a meat thermometer. The chicken must reach 165°F internal. Season lightly with a pinch of sea salt.
Place the wings and drums in the oil, making sure to maintain 325°F, and fry these about 5 minutes on one side, then flip and fry another 4 minutes.
Check internal temperature again looking for 165°F. season with a pinch of sea salt and serve.  Drizzle with a mixture of 1/2 cup maple syrup and 3 tablespoons Frank's hot sauce. Enjoy!