•Make the brine
•1. Whisk the water, salt, and sugar in a large bowl until the sugar and salt dissolve. Add the chicken and refrigerate for 30 to 60 minutes.

•Make the fried chicken batter
•2. Whisk the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, and water in a large bowl until smooth. Cover and refrigerate the batter while the chicken is brining.

•Fry the chicken
•3. Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat till it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.

4. Pour off and discard the brine from the chicken. Pat the chicken pieces completely dry with paper towels. Whisk the batter to recombine. (If the batter seems too thick, add a little cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully transfer it to the oil. Fry the chicken, adjusting the heat as necessary to maintain the oil temperature between 300°F and 325°F (149°C and 163°C). Cook the fried chicken until deep golden brown and the white meat registers 160°F/71°C (175°F/79°C for dark meat), 12 to 25 minutes, depending on the size of the chicken pieces. Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F (176°C) and repeat with the remaining chicken.