Carefully pierce the chicken with a knife.

In a bowl, mix the milk (or water), salt, garlic, black peppercorns, and bay leaves.

Brine the chicken in this mixture for 2-3 hours or overnight for best results.

In a large bowl, combine the flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder. Whisk until well combined.

Take 1 cup of your seasoning mix and mix it with the cold water in a separate bowl until smooth.

Remove the chicken from the brine and take a few tablespoons of the brine to mix with your seasoning mix. Use your hands to create small clumps.

Dip each piece of chicken into the wet batter, letting any excess drip off. Then, dredge the chicken in the seasoning mix, pressing it in until fully coated.

Let the coated chicken rest on a baking sheet while you heat the oil.

In a large cast iron pan, Dutch oven, or heavy-bottomed pan/wok, heat the oil to 350°F.

Fry the chicken for 8-12 minutes, depending on the size, until the internal temperature reaches 165°F.