Season the chicken thighs with kosher salt, ensuring they are evenly coated. In a separate bowl, mix the sliced garlic cloves, hot sauce, and your preferred brining liquid.

Add the chicken pieces to this mixture, ensuring they are fully submerged. Cover and refrigerate for a minimum of 4 hours.

In a stainless steel or metal bowl, combine the all-purpose flour, kosher salt, white pepper, garlic powder, onion powder, Spanish paprika, and cayenne pepper. Mix well to create a uniform blend of spices.

Remove the chicken pieces from the brining mixture and let any excess liquid drip off. Dip each piece into the seasoned flour mixture, ensuring it is thoroughly coated. Gently shake off any excess flour.

Fill a deep frying pan or pot with peanut or olive oil (about 2 inches deep) and heat over medium-high heat. Use a candy thermometer to monitor the oil temperature, ensuring it reaches between 350°F and 375°F before frying.

Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry the chicken for about 15 minutes, turning occasionally to ensure even cooking.

Use a meat thermometer to check the internal temperature of the chicken. It should reach at least 165°F in the thickest part of the meat without touching the bone.

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towel to drain excess oil.