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Combine cold water, garlic powder, and coarse salt in a large glass bowl. Add cut up chicken.
Cover and refrigerate for 8 hours.
With caution, heat 3 inches of oil in a heavy-bottomed pot until it reaches 350°F.
Remove chicken from brine and pat dry.
Whisk flour, cornstarch, salt, paprika, onion powder, and white pepper in a shallow bowl or pie plate. Dredge chicken in seasoned flour, making sure to fully coat each piece.
Carefully place chicken in hot oil, working in batches if necessary. Cook chicken, turning once, 13-14 minutes for breasts, 9-10 minutes for thighs, 7-8 minutes for legs and wings, until all meat reaches an internal temperature of 165°F.
Carefully remove from oil and drain on paper towels.