Combine 1 quart water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlic powder together in a large pot. Heat over medium heat until salt and sugar dissolve.

Pour in remaining quart of cool water. Allow brine to come to room temperature.

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.

Combine flour remaining summer savory and salt together in a 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 aluminum foil and place a cooling rack over the top.

Heat 1 - 1 1/2 inches 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 serve.