Add crushed garlic, black pepper corns, bay leaves, fresh thyme, brown sugar, kosher salt.
2 cups boiling water, stir until salt and sugar is dissolved.
Add 2 more cups of room temperature water. Keep it aside to cool completely.
Score chicken, place in brine. Cover with cling film. Refrigerate for 8 to 12 hrs.
Remove chicken from the brine, put it into zip lock bag with buttermilk, refrigerate 8 hours
Mix plain flour, baking powder, smoked paprika, cayenne, onion powder, garlic powder, salt and pepper in bowl
Remove chicken from buttermilk, shake off excess liquids. Coat in spice mix evenly.
Deep fry in hot oil (do not over crowd) until golden brown on all sides
Arrange fried chicken on a oven proof tray. Lay fresh thyme leaves on top. Bake in pre-heated oven at 325F for 17 - 20 Mins
Ultra crispy outer, juicy inside!