Wash chicken pieces thoroughly.
Dissolve sugar and salt in water.
Submerge chicken in water and refrigerate for 3-4 hours.
Remove chicken from brine and dry thoroughly.
Season chicken with seasoning salt and black pepper.
Roll chicken in flour, shaking off excess.
Let sit at room temperature for 10-15 minutes.
Pour oil to depth of about 1.25 inches in iron skillet, and heat to medium, or sightly above medium. Add chicken to hot oil gradually, giving oil temperature time to recover after each piece.
Cook until golden brown and juices run clear. Time will vary according to the size of the piece, and dark meat will cook more slowly.
Drain on brown paper and paper toweling.