In a medium saucepan combine 1.5 liters of water, 3 tbsp kosher salt, 1 tbsp granulated sugar, smashed garlic, peppercorns and bay leaves. Heat just until salt and sugar dissolve, then cool completely to room temperature (about 30 minutes).

Brine chicken

Place the chicken pieces in a nonreactive container or resealable bag and pour cooled brine over them so they are fully submerged. Refrigerate for 2 to 4 hours. This firms the meat and seasons it through for a 'hard' texture when cooked. After brining, remove chicken, pat dry thoroughly with paper towels.

Spicy dry rub / coating

Mix dry rub

In a small bowl whisk together smoked paprika, cayenne, chili powder, cumin, garlic powder, onion powder, black pepper, 1 tsp salt and brown sugar. Taste a small pinch to adjust heat level (add or reduce cayenne).

Apply rub

Rub the dry spice mixture all over each chicken piece, pressing gently so spices adhere. Let the rubbed chicken rest on a wire rack for 15–20 minutes at room temperature to allow the rub to stick and excess moisture to evaporate.

Wet marinade / paint

Mix wet paint

Whisk together the oil, hot sauce, apple cider vinegar and soy sauce in a small bowl until smooth.

Coat chicken

Brush or spoon the wet mixture over each rubbed chicken piece, working it into the skin and under any loose skin where possible. This adds moisture, helps the crust crisp, and layers the heat.

For frying / finishing

Prepare dredge

Combine the flour and cornstarch in a shallow bowl. Lightly dredge each coated chicken piece, shaking off excess. The aim is a thin coating that crisps rather than a heavy batter.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2.5–3 cm (1–1.25 inches). Heat over medium-high until oil reaches 175°C (350°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry chicken

Working in batches (do not overcrowd), carefully lower chicken pieces into the hot oil skin side down. Fry for 10–13 minutes, turning once halfway, until the exterior is deep golden and an instant-read thermometer inserted into the thickest part reads 75–78°C (165–172°F). Adjust time as needed for piece size. Maintain oil temperature between 165–180°C (330–355°F).

Drain and rest

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a sheet pan to drain. Let rest 5 minutes — this helps the crust firm up (the 'hard' texture).

Optional second glaze for extra heat

If you want additional spicy finish, warm 1 tbsp hot sauce with 1 tsp oil and brush lightly over the chicken immediately after resting.

Serve

Arrange chicken on a platter, garnish with lemon wedges and chopped cilantro or parsley. Serve hot.