Measure ¼ cup salt into a large bowl, big enough to fit all the chicken. Add 1 cup hot tap water and stir until the salt dissolves into the water. Then fill the bowl ⅓ full with cold water. Add the chicken pieces to the bowl. Then add additional cold water to make sure all the chicken pieces are covered. Place the bowl in the refrigerator and brine for 1-2 hours.

Set a wire rack over a large rimmed baking sheet and move the chicken pieces to the rack to dry out. They must be very dry before moving on. You can help them along by patting the chicken with paper towels. Air drying usually takes 30-60 minutes.

Set out two large clean bowls. In the first bowl, whisk the cornstarch, flour, 2 teaspoons salt, paprika, garlic powder, onion powder, black pepper, and cayenne together. In the second bowl, whisk the egg whites to break them up.

Preheat the oven to 250 degrees F. Once the chicken is very dry, roll all the pieces in the cornstarch mixture and set back on the wire rack. Let the chicken rest while you prepare the oil.

Place a large dutch oven (or wide deep saute pan) over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F. Adjust the burner if needed to try to keep the heat at this temperature.

Dunk one piece of chicken at a time into the egg whites. Let the excess drip off and carefully place the chicken into the hot oil. Roll the chicken over with tongs. Then repeat until you fill the pan.

Fry the chicken for 14-15 minutes, flipping the pieces with tongs every 2 minutes. Keep an eye on the cooking thermometer and adjust the heat if the temperature dips below 350 or goes above 360 degrees F.

Set a clean wire rack over another rimmed baking sheet, or line a tray with paper towels. Set the fried chicken on the rack (or paper towels) and place in the warm oven to keep crisp.

Repeat with the remaining chicken in one to two more batches. Once all the chicken is cooked, serve warm.