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