Bon Ton-Style Fried Chicken
['1 qt water', '2 tablespoons salt', '2 teaspoons cayenne', '2 teaspoons garlic powder', '1 1/2 teaspoons white pepper', '1 tablespoon soy sauce', '2 teaspoons Worcestershire sauce', '4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)', 'About 12 cups vegetable oil', '3 cups all-purpose flour', '1 tablespoon salt', '1 teaspoon garlic powder', '1 teaspoon cayenne', '1 teaspoon white pepper']
Whisk together all marinade ingredients in a large bowl.
Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don’t have that wide a pot, you can fry the chicken in two batches.)
Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.
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