Homemade Pollo Campero (Central American–Style Fried Chicken)

To Brine the Chicken:
In a very large mixing bowl or vessel, stir together water, salt, black pepper, and red chile flakes until salt is dissolved.

Add chicken, making sure it is submerged in the brine. Cover with plastic and refrigerate for at least 4 and up to 12 hours.

For the Flour Dredge:
In a medium bowl, whisk together seasoning salt, flour, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne.

Fit a wire rack over a rimmed baking sheet. Working with one piece of chicken at a time, lift chicken from brine and dip in the flour mixture to completely coat, using fingers to press the flour coating onto every nook and cranny.

Place the dredged chicken on rack and repeat with the remaining chicken pieces.

To Fry:
Line a second baking sheet with a wire rack for the finished fried chicken.

Fill a large cast iron skillet with about 1 inch oil and heat to 350°F (175°C) over medium-high heat.

Working in batches and being careful not to overcrowd the skillet, fry chicken, turning once, until golden brown all over and an instant-read thermometer inserted into the center (but not touching the bone) registers 150°F (65°C) for white meat and 165°F (75°C) for dark, about 15 minutes per batch (note that frying times can vary depending on the size and shape of the chicken pieces).

Transfer fried chicken to the prepared rack and let cool at least 5 minutes before serving. Return oil to 350°F (175°C) and repeat with remaining chicken.