Step 1

Mix all ingredients for the brine. Add the chicken, and let it rest in the fridge for about 3 hours.

Step 2

Remove the chicken pieces and put them on a rack to drain a bit. Don't wipe off any brine though, but try to shake off any large pieces of garlic that might stick. Let the chicken drain for about two hours.

Step 3

Beat the egg and the buttermilk with the first teapoon of baking powder in a bowl. Mix flour, the second teaspoon of baking powder, cayenne pepper, chili powder and thyme in a shallow baking dish.

Step 4

Dip the chicken pieces in the batter and dredge them with the flour mixture.

Step 5

Finally, fry in a deep fryer at about 175°C (350°F), for 6-7 minutes or until your chicken is golden and crispy, and well cooked through.