This recipe is very good:
Michael Ruhlman's Rosemary-Brined Buttermilk Fried Chicken
http://food52.com/blog/4636-michael-ruhlman-s-rosemary-brined-buttermilk-fried-chicken

Don't.

Thomas Keller's is the best I've ever made and I have since used the brine for all sorts of methods: http://www.epicurious.com/recipes/member/views/THOMAS-KELLERS-BUTTERMILK-FRIED-CHICKEN-50000340

In a cast iron skillet using very hot oil---canola, peanut etc. Make sure you make a nice batter first.