Set oven to 200 degrees. Place a cooling rack on top of a baking sheet and set aside.

Whisk together beer, water, salt and brown sugar until sugar and water dissolve. Add in fresh dill, crushed garlic and black peppercorns.

Place chicken in an resealable plastic bag. Pour brine over the top and seal. Refrigerate for at least 2 hours but not more than 4.

Remove chicken from brine. Rinse and pat dry.

Place flour, garlic powder, salt, dried dill and black pepper in a resealable plastic bag. Place.chicken in flour and shake to coat. Shake off excess, transfer to a plate and allow to set for 15 minutes.

Heat 1 inch oil in a large heavy bottom skillet to 350 degrees. Place 4 pieces of chicken in oil, cover and cook for 7 minutes. Turn, cover and cook for an additional 7 minutes or until meat thermometer registers 165 degrees. Remove lid and cook for 2 more minutes or until golden brown. Transfer chicken to prepared cooling rack and place in warm oven while you cook the remaining chicken.

After the second batch is finished, transfer all chicken to a serving platter, sprinkle with a little more kosher salt. Serve immediately.