First, brine the chicken. Add the Kosher salt, bay leaves, black pepper corns, fresh thyme, crushed garlic, and brown sugar to a large, stainless steel plan. Add the boiling hot water, stirring continuously until the sugar and salt dissolve. The water can be heated further on the stove to help it dissolve, if necessary. Add the room temperature water and set the pan aside so it cools completely. Using a sharp knife, score the pieces of chicken through to the bone, then place the pieces into the brine. Cover the pan and place it in the fridge for 6-8 hours.

Next, buttermilk the chicken. Lift the chicken out of the brine and drop it into a resealable bags. It should be noticeably more plump, having absorbed moisture. Pour the buttermilk into the bags evenly and ensure all the chicken pieces are well coated. Squeeze any excess air out of the bags, seal them, and refrigerate them for 8 hours.

Then, coat the chicken. Combine the plain flour with the baking powder, onion powder, smoked paprika, cayenne pepper, salt and pepper. Remove the chicken pieces from the resealable bags, shake off any excess buttermilk, and dip the pieces into the flour mix. Use your fingers to ensure that the chicken is evenly coated, including the scored areas.

Finally, cook the chicken. Preheat your oven to 180⁰C/160⁰C fan/gas mark 4. Pour oil into a deep pan and heat it to 180⁰C. Working in small batches, so you don’t overcrowd the pan, place the chicken pieces into the hot oil. Carefully turn each piece and cook for a few minutes, until all sides are golden brown. Remove the chicken from the oil and place it on a baking tray in a single layer. Dip some thyme leaves into the excess oil in the baking tray and scatter them across the chicken pieces.

Bake the chicken pieces in your preheated oven for 17 to 20 minutes. Serve immediately with mashed potatoes and your favourite slaw.