Step 1

Into a large stainless steel pan, add crushed garlic, black peppercorns, bay leaves, fresh thyme, brown sugar, and salt. Add boiling water and stir until salt and sugar is dissolved. (if salt does not dissolve easily, you can place the pan on the stove and heat it until salt is dissolved completely).

Step 2

Once salt is dissolved, add room temperature water. Keep it aside until it cools completely.

Step 3

Score chicken pieces. Place chicken pieces in brine. Cover the top with grease-proof paper or cling film. Place it in the fridge for 6-8 hours.

Step 4

Remove chicken from the brine, shake off liquids, and put it into a zip lock bag.

Step 5

Pour buttermilk into zip-lock bags. Coat all chicken pieces well in buttermilk. The acidity in buttermilk will help tenderize the chicken and help with the flavors. Push air out of the bag and seal the chicken inside a zip lock bag. Place the butter-milked chicken in the fridge for another 8 hours.

Step 6

Mix of plain flour, baking powder, smoked paprika, cayenne, onion powder, garlic powder, salt, and pepper.

Step 7

Remove chicken from buttermilk. Shake off excess liquids and dip in directly in the flour mix. Get your fingers in to coat the chicken well in the flour mix.

Step 8

Heat oil in deep deep-bottomed pan to 350 degrees F.

Step 9

Place chicken in hot oil without overcrowding the pan. Toss and cook until golden brown on all sides just for a few minutes.

Step 10

Remove it onto a try baking tray. Arrange all fried chicken on a baking tray in one layer. Grab a few thyme leaves; dip in excess oil in the tray and sprinkle all over the chicken for one final aromatic flavor hit.

Step 11

Place the tray in preheated oven at 325 degrees F.  Bake for 17 to 20 minutes.

Step 12

Remove the chicken from the baking tray onto a wire mesh. Serve immediately with cabbage slaw and mashed potatoes.

Step 13

It's best served immediately.