Dissolve the 1/2 cup of Kosher salt in the water, add the chicken thighs, cover and refrigerate overnight or up to 8 hours

Pre heat your oven to 450 degrees

Drain the chicken thighs and pat them mostly dry

Season the chicken thighs with pepper, granulated garlic, onion powder and paprika. I don't add any additional salt because the brine will make the chicken salty enough.

Season the flour with the additional salt, pepper, granulated garlic and paprika. Stir or shake in a zip top bag to combine

Shake or dredge the chicken in flour and shake off excess flour

Use a sturdy sheet pan with at least 1 inch high sides

Pour 3 tablespoons of oil on the sheet pan and spread it around

place the chicken thighs meat side down on the sheet pan then turn the chicken over onto the skin side so that both sides are coated in oil

Bake the chicken skin side down for 20-30 minutes. The chicken should be golden brown

Flip the chicken over and bake for another 20-25 minutes until done