Add salt to cold water and stir until dissolved.
Place chicken in freezer bag and add brine. Refrigerate for 8 hours.
Remove from brine and rinse.
Cover in buttermilk and refrigerate for 4 hours.
Remove chicken from buttermilk.
Sift flour mixture into shallow container.
Dredge each thigh in flour and place on a rack resting on a sheet pan. Allow 30 minutes for mixture to set.
In a high-sided cast iron skillet, or a Dutch oven, heat 2 inches of shortening to 325 degrees.
Fry thighs in batches and turn often. Chicken should take about 15 minutes.
Chicken will be brown and juices will run clear.
Place on a clear resting rack and sprinkle with salt.
Let cool for a couple of minutes and then enjoy!
