4 bone-in, skin-on chicken thighs (approximately 6 oz. each); 1 cup self-rising flour; 1 tbsp. chili powder; 1 tbsp. paprika; 1 tbsp. salt; 1 tsp. pepper; 2 cup water; 1 cup milk; 1 tbsp. white vinegar; 24 oz. vegetable, canola, or peanut oil

1. Dissolve the salt in 2 cups of room temperature water in a closeable container. 2. Place the raw chicken thighs in the brine solution and place in the refrigerator. 3. Allow the thighs to sit for 2-24 hours. 4. Mix milk and vinegar in a small bowl and let sit for 5 minutes. 5. Combine all dry ingredients in a medium bowl. 6. Pre-heat oil in a deep pot (like a Dutch oven) over high heat for about 10 minutes (the temperature of the oil should be around 375 degrees). The oil should be about 2 inches deep. 7. Dry the chicken for 1-2 minutes on paper towels. 8. 1 piece at a time, dip the chicken in the milk mixture and shake off excess mixture. 9. Place chicken in the dry mixture and coat thoroughly. Shake off excess coating. 10. Carefully place chicken in heated oil and heat 5-6 minutes per side. 11. Place chicken on fresh paper towels and allow to drain 1-2 minutes per side.