In a large bowl combine water, 1/2 cup kosher salt, brown sugar, 1 tablespoon sriracha seasoning and garlic powder. Whisk together and allow salt and sugar dissolve.

Place chicken pieces in a gallon size bag. Pour brine over the chicken. Seal and refrigerate for at least 2 hours but not more than 4. You can also complete this step in a non-reactive bowl with a lid.

Rinse and pat dry the chicken. Allow to chill for at least 2 hours in the refrigerator.

When ready to fry, combine flour remaining salt and sriracha powder together in a gallon size plastic bag. Place chicken in bag and toss to coat. Allow to set for 15 minutes.

Turn oven to warm setting. Cover a baking sheet with paper towels and place a cooling rack over the top.

Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 4 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Place in the warmed oven to keep warm while you cook the remaining chicken.

Once finished with the second batch, transfer all chicken to a serving platter, sprinkle lightly with salt and more sriracha seasoning and serve.